Jambalaya

I think I’ve found one of my new favorite comfort dishes.
Jambalaya is a mix-all-in-pan dish and a version of the Spanish paella created in the New Orleans Creole neighborhood and seasoned for their taste buds. Since they did not have saffron, they used tomatoes, which is why the Creole version is called red jambalaya. Cajun version is called brown jambalaya, as there are no tomatoes in it, but the meat is browned first to give extra flavor.
This recipe is a mixture of the two as I browned the meat and added tomatoes … among other things.
In addition to the “holy trinity” of vegetables (pepper, onion and celery), one can really add what you want in regard to vegetables and meat, fish or poultry.

JAMBALAYA
6 SERVINGS.

2 TBSP. BUTTER
280 G CHICKEN BREAST, CUBED
250 G SAUSAGES, SLICED
1 LARGE ONION, CHOPPED
3 GARLIC CLOVES, PRESSED
1 RED BELL PEPPERS, CUBED
3 CELERY STALKS, SLICED
4 CARROTS, SLICED
1 RED CHILI, CHOPPED AND SEEDLESS
3 SPRING ONIONS, SLICED
100 G CHAMPIGNON, CUBED
1 TSP. CHILI POWDER
1 TSP. GROUND CORIANDER
2 TSP. GROUND CUMIN
2 TSP. SAMBAL OELEK
140 G TOMATO PUREE
SALT AND PEPPER
8 DL. VEGETABLE STOCK / BROTH
4 DL. RICE

Start by searing the chicken in the butter at high heat in a large pot, preferably one that can hold 3-5 liters.

Add the sausage and sear well and thoroughly until the meat is browning.

Now add onions and garlic and cook until the onion begins to soften.

Add the bell pepper, celery, carrots and chili and continue to cook for a few minutes before adding spring onions, mushrooms and spices (chili powder, coriander and cumin). Stir well so all the ingredients are covered by the spices

Combine the sambal oelek with the tomato puree and sweat briefly before mixing everything together. The tomato puree loses a bit of its sour, bitter taste and get a more round flavour.

Season with salt and pepper and add the stock.

Heat up until the liquid is boiling, then add the rice over and mix everything into one bit stew.

Turn the heat down to the lowest setting and cook for 20 minutes under a closed lid.

Remove the pot from the heat and let it rest for 10 minutes before stirirng the pot and, if necessary, season with salt, pepper and sambal oelek.

Serve with sour cream or yogurt.

If you have leftovers, they can be reheated on a pan the following day for lunch.

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