Jambalaya with chicken and prawns

Name: Jambalaya with chicken and prawns
Yield: 1
Ingredients: 400 g raw shrimps (fresh or frozen; without head, with shell); 1 green pepper; 3 stalks of celery; 1 Onion; 2 Garlic cloves; 1–2 green chillies; 250 g Chorizo (Spanish pepper sausage); 8 (approx. 600 g) Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 TABLESPOONS Olive oil; 250 g Long grain rice; 3 TSP Chicken broth (instant); 1 Bay leaf; 1/2 (approx. 400 g) Pineapple

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

400 g raw shrimps (fresh or frozen; without head, with shell)
1 green pepper
3 stalks of celery
1 Onion
2 Garlic cloves
1–2 green chillies
250 g Chorizo (Spanish pepper sausage)
8 (approx. 600 g) Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 TABLESPOONS Olive oil
250 g Long grain rice
3 TSP Chicken broth (instant)
1 Bay leaf
1/2 (approx. 400 g) Pineapple

Directions

1
##Shrimp## defrost if necessary. ##Clean, wash and slice the peppers and celery. Peel and chop onion and garlic.
2
Clean the chilli, cut lengthwise, remove seeds, wash and cut into fine rings. Cut sausage into slices. Wash the legs, dab dry and season with salt. Peel prawns, except for the tail fin, scratch the back and remove the dark intestine.
3
Wash the shrimps and pat them dry.
4
Heat the oil in a large frying pan. Fry the sausage and prawns for about 2 minutes. Take them out. Fry the legs in the frying fat for approx. 5 minutes on all sides. Take out. Fry vegetables, onion, garlic and chilli in the frying fat.
5
Add rice and steam briefly. Add 3/4-1 l water, stir in broth, add bay leaf. Put the legs on top, bring everything to the boil. Cover and simmer for about 20 minutes, stirring occasionally.
6
Peel the pineapple, cut out the stalk. Cut the pineapple into slices, then cut into thin slices. Add the prawns and sausage to the rice and warm up for about 5 minutes. Season to taste with salt and cayenne.