Jambalaya
| Prep-time | Bake-time | |
|---|---|---|
| 5 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 package Ben's Black Tiger hoso 21/30 800g
- 3 tbsp Chorio Extra virgin olive oil
- 250g foodhaus onion cubes
- 1 tbsp Ardo diced garlic
- 1 package Sliced Iberian Acorn Chorizo
- 150g foodhaus celery
- 500g Chicken thighs boneless skinless
- 1 tsp La Chinata sweet smoke paprika
- 1 tsp Maldon crushed pepper
- 1 tsp onion powder*
- 1 tsp dried oregano*
- ½ tsp cayenne pepper*
- 30g Lurpak unsalted butter
- 1 green pepper*
- 1 red pepper*
- 300g foodhaus parboiled rice
- 400g Pelargos grated tomato
- 200g foodhaus okra
- 3-4 cups chicken stock*
- Fresh parlsey
- Maldon Sea salt flakes
- Maldon crushed pepper
METHOD
Start by removing the shell and head from the shrimps, leaving 6 gross. Save the heads.
In a large skillet, heat the olive oil over medium-high heat. Put the whole prawns and the heads in the pan. Sauté until they change color. Remove the whole shrimp to a bowl. Add the cleaned shrimp to the pan. As soon as they change color, take them out too. Throw heads. Put the onions and garlic in the pan. Saute until they get a little color and add the sausage. Stir to extract its aromas and add the celery. Sauté for a few minutes and add the chicken with the spices. Add the butter, salt and pepper. Sauté for a few minutes and add the peppers and rice. Stir to get the aromas everywhere and add the grated tomatoes. Finally add the okra and 2 cups of chicken broth. Lower the heat and add the cleaned shrimps. Simmer for 30-35 minutes, stirring once or twice, adding additional broth, until the rice is cooked. About 5 minutes before the end of cooking, add the whole shrimps. Serve sprinkled with chopped parsley.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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