Jambalaya with rice

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean, wash and slice the celery. Clean, wash and slice the peppers. Peel onions and garlic. Chop the onions finely, cut the garlic into thin slices. Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Drain the pineapple on a sieve, catching the juice.

2. 2

   Cut the pineapple rings into pieces. Put rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Heat oil in a wok. Sauté onions and garlic until transparent. Add celery, paprika, chilli rings and pineapple. Steam everything over medium heat for about 5 minutes. Add tomatoes with the liquid and pineapple juice. Crush the tomatoes a little bit with a wooden spoon. Wash the parsley, dab dry and chop coarsely. 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.

3. 3

   Add tomatoes with the liquid and pineapple juice. Crush the tomatoes a little bit with a wooden spoon. Wash the parsley, dab dry and chop coarsely. 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. Cut ham into small cubes. Wash and drain the crab meat. Fold both into the vegetables. Season again. Serve the jambalaya with the rice. Sprinkle with remaining parsley

4. 4

   Cut ham into small cubes. Wash and drain the crab meat. Fold both into the vegetables. Season again. Serve the jambalaya with the rice. Sprinkle with remaining parsley

Nutrition Facts

KCAL
340 kcal

CARBS
58 g

FATS
3 g

PROTEINS
21 g