Jambalaya with rice

Name: Jambalaya with rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: -1
Ingredients: 500 g Celery; 1 kg colourful peppers; 3 medium-sized onions; 3-4 Garlic cloves; 1-2 red chillies; 1 can(s) (850 ml) Pineapple; 4 TABLESPOONS Oil; 1 can(s) (850 ml) Tomatoes; 1/2 bunch Parsley; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Cayenne pepper; 1 pinch ground cloves; 300 g cooked ham; 400 g Deep-sea crab meat; 500-750 g Long grain rice

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: -1

500 g Celery
1 kg colourful peppers
3 medium-sized onions
3-4 Garlic cloves
1-2 red chillies
1 can(s) (850 ml) Pineapple
4 TABLESPOONS Oil
1 can(s) (850 ml) Tomatoes
1/2 bunch Parsley
2 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Cayenne pepper
1 pinch ground cloves
300 g cooked ham
400 g Deep-sea crab meat
500-750 g Long grain rice

Directions

1
Cleaning and washing vegetables. Cut celery into slices, paprika into strips. Peel onions and garlic. Dice onions finely, cut garlic into slices. Cut open chillies, remove seeds, wash and cut into fine rings. Drain the pineapple and collect the juice. Cut pineapple rings into small pieces
2
Heat the oil in a large frying pan. Sauté the onions and garlic until transparent. Add celery, paprika, chilli and pineapple. Steam everything over medium heat while stirring for about 5 minutes
3
Add tomatoes with juice and pineapple juice, crush tomatoes a little. Wash the parsley, chop roughly. Stir in tomato paste and half of the parsley. Season with salt, pepper, cayenne pepper and cloves. Simmer for another 5 minutes at low heat
4
Finely dice the ham. Rinse off the prawns. Fold both into the vegetables. Season to taste again.
5
Cook the rice in boiling salted water for about 20 minutes and drain. Heat the jambalaya and serve with the rice. Sprinkle with the remaining parsley