Jambalaya with chicken and prawns

Name: Jambalaya with chicken and prawns
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 green pepper; 250 g Celery; 1 Onion; 2 Garlic cloves; 250 g Chorizo sausage; 8 (approx. 600 g) Chicken drumsticks; 7-10 Tbsp Salt; 400 raw shrimps (approx. 20 g each; without head, with shell); 2 TABLESPOONS Olive oil; 200 g Long grain rice; 1 1/4 l Poultry broth; 1–2 green chillies; 400 g fresh pineapple

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 green pepper
250 g Celery
1 Onion
2 Garlic cloves
250 g Chorizo sausage
8 (approx. 600 g) Chicken drumsticks
7-10 Tbsp Salt
400 raw shrimps (approx. 20 g each; without head, with shell)
2 TABLESPOONS Olive oil
200 g Long grain rice
1 1/4 l Poultry broth
1–2 green chillies
400 g fresh pineapple

Directions

1
Clean, wash and cut the peppers into strips. Celery clean, wash and cut into slices. Peel and chop onion and garlic. Cut sausage into slices. Wash the legs, pat dry and season with salt.
2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat the oil in a pan. Fry the sausage briefly until crispy, turning it over. Remove. Fry the legs in the sausage fat for approx. 8 minutes.
3
After about 6 minutes add the prawns and prepared vegetables. Remove the prawns and vegetables. Add rice to the legs and sauté while stirring. Add stock, bring to the boil and cook for about 20 minutes, stirring occasionally.
4
Wash and clean the chilli and cut into rings. Add vegetables, shrimps and chillies to the pan, stir in, cover and cook for another 15 minutes. Peel pineapple, cut into thin slices. Add sausage and pineapple to the rice pan and heat up.
5
Season to taste with salt.