Creole-Style Rice Skillet (Jambalaya)

Ingredients

• 400 g onions
• 4 cloves garlic
• 4 tbsp oil
• 400 g Andouille sausage
• 200 g pre-cooked shrimp
• 200 g cooked ham
• 2 red bell peppers
• 500 g tomatoes
• 2 Bay leaves
• 600 ml beef broth
• 1 tsp Cayenne pepper
• 1 tsp hot paprika powder
• 5 crushed allspice berries
• 200 g long-grain rice
• 0.5 bunch scallions
• Tabasco
• Salt

Instructions

1. 1.

   Peel and roughly chop onions; peel and finely mince garlic.

2. 2.

   Slice sausage thinly, dice ham. Peel bell peppers with a vegetable peeler, deseed and cube them. Briefly blanch tomatoes, cool, peel, quarter, deseed and cube them.

3. 3.

   Cook rice according to package instructions in salted water.

4. 4.

   Heat oil in a large pot and sauté onions and garlic until translucent; add sausage and ham and cook briefly. Add peppers, spices and broth, bring to a boil, cover and simmer for about 12 minutes. Then add rice, shrimp and tomatoes and let it continue cooking for another 5 minutes. Wash, trim and slice scallions into rings. Season with salt and Tabasco.

5. 5.

   Serve Jambalaya sprinkled with scallions.