Jambalaya
Description
The recipe won't take much time. Jambalaya belongs to Brazilian cuisine. Of course, the ingredient list is not rich, but it's poor people's food. Authentic jambalaya is made both with and without seafood. Sweet green paprika (bell pepper) is a must in the dish. Jambalaya is prepared either with ham or sausage. It's best to use pork sausage such as cervelat or Krakowska. Now you know. Serve hot.
Instructions
- 1
Step 1
To prepare jambalaya, peel and finely dice the onion. It's best to cook in a cauldron or a heavy-bottomed pot. Sauté the onion in the pot until soft.
- 2
Step 2
Remove seeds and stem from green bell pepper. Cut the pepper flesh into cubes. Sauté the pepper with onion.
- 3
Step 3
Cut boneless chicken fillet or other boneless chicken meat and add it to the vegetables. Fry the meat together with the vegetables.
- 4
Step 4
Cut the boiled-smoked sausage into small cubes. Add to the cauldron and fry everything together for 2-4 minutes.
- 5
Step 5
Rinse the long-grain rice until the water runs clear. If you don't rinse the rice thoroughly, your jambalaya will clump together and turn out mushy. Drain the water from the rice. Add the rice to the meat and vegetables. Spread it evenly.
- 6
Step 6
Mix 1 liter of chicken broth and 1 cup of tomato juice. Add salt and a little sugar to neutralize the acidity of the tomato juice. Add spices: coriander, oregano, and ground black pepper. Pour this liquid over the rice. Reduce the heat to the minimum. Cover the pot with a lid and simmer over low heat until the rice is cooked.
- 7
Step 7
The rice will be ready in 7–10 minutes. Stir the contents of the pot. Jambalaya is ready to serve.
- 8
Step 8
There are jambalaya recipes where seafood (seafood mix) is added to the dish 5-7 minutes before the end of cooking. You can do this to taste.