Jambalaya
easy
60 mins
60 mins
Ingredients
- 2 medium-sized onions
- 2 Garlic cloves
- 1 chili pepper
- 1 red, green and yellow peppers
- 4 Tomatoes
- 400 g cooked ham
- 4 King prawns
- 4 TABLESPOONS Oil
- 300 g Long grain rice
- 1 l clear broth (instant)
- 1 small pineapple
- 1 Egg
- 2 Eßl . Flour
- 75 g Coconut flake
- 20 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Mint
Directions
- 1
Peel and finely dice the onions and garlic. Wash the chilli and cut into fine rings. Clean and wash the peppers and cut them into strips. Wash the tomatoes, cut out the stalk.
- 2
Cut the tomatoes into pieces. Dice ham. Remove the shrimps from their shells and carefully pull out the intestines. Wash the prawns and pat them dry. Heat oil in a pot. Sauté onions, garlic and chilli in it.
- 3
Add the prawns and fry for one minute on each side. Remove. Add paprika and ham and fry. Add rice and deglaze with broth. Leave to swell on low heat for 20 minutes. Add the tomatoes five minutes before the end of the cooking time.
- 4
Put the prawns on top and cook them. Peel the pineapple. Cut off four slices and cut out the hard stalk. Use the rest of the pineapple for other purposes. Whisk the egg. Turn the pineapple slices first in the flour, then in the egg and finally in the grated coconut.
- 5
Heat the fat in a pan and fry the rings in it until golden brown. Season the jambalaya with salt, pepper, chilli powder and nutmeg. Arrange on a plate and place the pineapple rings on top. Garnish with mint.
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