Jambalaya

Ingredients

• 400 ml Vegetable broth
• 200 g natural whole-grain rice
• 1 large onion
• 1 Garlic clove
• 1 chili pepper
• 2 stalks celery
• 2 red bell peppers
• 2 tbsp finely chopped parsley
• 3 tbsp oil
• 1 large can peeled tomatoes
• 1 tbsp Tomato Paste
• 1 pinch cloves powder
• Salt
• Pepper (from the grinder)
• Tabasco
• 12 shrimp

Instructions

1. 1.

   Bring rice to a boil with broth and simmer covered over low heat for about 30-40 minutes. Peel and finely chop onion and garlic. Wash and trim vegetables. Slice chili pepper lengthwise, deseed, and cut into thin strips. Wash celery, trim, and slice thinly. Wash bell peppers, trim, halve, deseed, remove white membranes, and cut into thin strips.

2. 2.

   Sauté onion and garlic in 2 tbsp hot oil until translucent, then add chili, celery, and bell pepper; cook for 3-4 minutes while stirring.

3. 3.

   Add tomatoes with juice, crushing them with a potato masher. Stir in tomato paste, season with cloves powder, pepper, Tabasco, and salt. Let the vegetables simmer uncovered for 10 minutes, tasting as you go. Cook shrimp in remaining olive oil until pink.

4. 4.

   Drain cooked rice and stir into the vegetable mixture, seasoning with salt and pepper; top with shrimp and sprinkle parsley before serving.