Jambalaya

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the peppers into strips. Celery clean, wash and cut into slices. Peel and chop onion and garlic. Cut ham into bite-sized pieces. Peel prawns, except for the tail fin, and remove the intestines. Wash the prawns and pat them dry

2. 2

   Heat the oil in a pan. Fry the ham in it briefly and crisply while turning, remove. Wash legs and chicken fillets and pat dry. Cut the fillets into slices. Season legs and fillets with salt and pepper. Fry the legs in hot ham fat for about 4 minutes, add the fillet slices, fry for another 4-5 minutes until brown, remove.

3. 3

   Put shrimps, prepared vegetables, onions and garlic into the hot frying fat, fry for 2-3 minutes while turning, season with salt and pepper, remove. Melt butter in the hot frying fat. Add rice, fry until transparent. Pour on 1 1/4 litre of stock, bring to the boil, add legs and cook for about 25 minutes, stirring occasionally

4. 4

   Add vegetables, prawns, fillet slices, ham and remaining stock to the pan, stir in, cover and cook for another 15 minutes. Wash and clean the tomatoes, dab dry and dice them, fold them into the jambalaya

5. 5

   Cover the Jambalaya and let it rest for about 10 minutes, then season again

6. 6

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
610 kcal

CARBS
60 g

FATS
16 g

PROTEINS
56 g