Creole jambalaya

Name: Creole jambalaya
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 16 raw organic shrimps (approx. 320 g; without head, with shell; fresh or frozen); 1 green pepper; 250 g Celery; 1 Onion; 2 Garlic cloves; 3 discs cooked ham (approx. 30 g each); 6 (approx. 500 g) Chicken drumsticks; 7-10 Tbsp salt and pepper; 3 TABLESPOONS Olive oil; 3-4 Stem(s) Thyme; 200 g chunky tomatoes; 3 TSP Chicken broth (instant); 250 g Long grain rice; 2 ripe tomatoes; 7-10 Tbsp a few squirts of Tabasco

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

16 raw organic shrimps (approx. 320 g; without head, with shell; fresh or frozen)
1 green pepper
250 g Celery
1 Onion
2 Garlic cloves
3 discs cooked ham (approx. 30 g each)
6 (approx. 500 g) Chicken drumsticks
7-10 Tbsp salt and pepper
3 TABLESPOONS Olive oil
3-4 Stem(s) Thyme
200 g chunky tomatoes
3 TSP Chicken broth (instant)
250 g Long grain rice
2 ripe tomatoes
7-10 Tbsp a few squirts of Tabasco

Directions

1
Defrost the prawns if necessary. Clean, wash and cut the peppers into strips. Clean, wash and slice the celery. Peel onion and garlic, dice onion finely, crush garlic finely.
2
Cut the ham into small pieces.
3
Prepare the prawns, rinse them cold and pat them dry. Wash the chicken legs and pat dry. Season all around with salt and pepper.
4
Heat the oil in a casserole dish. Fry the ham and prawns for about 2 minutes, turning them over and taking them out. Fry the legs in hot frying fat all around for about 5 minutes. Add paprika, celery, onion and garlic and stir-fry for 2-3 minutes, do not let it get too brown.
5
Wash the thyme, shake dry and pluck the leaves. Pour on the chopped tomatoes and 900 ml - 1 l of hot water, stir in broth and thyme. Bring to the boil covered and simmer for about 15 minutes. Stir in rice well.
6
Simmer everything for about 20 minutes, stirring from time to time.
7
Meanwhile wash and dice the tomatoes. Fold into the rice with prawns and ham. If necessary, add 100-200 ml of water and continue cooking for about 5 minutes until the rice is slightly creamy. Season to taste with salt and some Tabasco.