Jambalaya (Creole Rice Stew)

Ingredients

• 1 green bell pepper
• 1 red bell pepper
• 2 Garlic cloves
• 1 onion
• 100 g celery sticks
• 2 double chicken breast fillets (about 300 g each)
• 2 EL oil
• 100 g spicy sausage
• 350 g long grain rice
• 300 ml tomato juice
• 400 ml Vegetable broth
• 1 bay leaf
• 0.5 lemon (juiced)
• 1 bunch parsley
• 1 tsp Cayenne pepper
• 12 large shrimp (pre-cooked)
• fresh bay leaf for garnish
• Salt
• Pepper

Instructions

1. 1.

   Preparation work: Wash bell peppers, halve them, remove seeds, strip white membranes, dice the green into cubes and cut the red into strips. Peel garlic and onion and finely dice both. Wash celery, cut lengthwise into thirds and then into small cubes.

2. 2.

   Main work: 1. Wash chicken breast fillets, pat dry, split lengthwise to create four smaller fillets. 2. Heat oil in a pan. 3. Sear the chicken fillets all sides until browned, remove from pan and set aside. 4. Slice sausage and briefly fry in the hot pan. 5. Add vegetables and sauté briefly. 6. Rinse rice in a sieve, drain quickly and add to vegetables while stirring for 5 minutes. 7. Pour in tomato juice and vegetable broth, stir and bring to a boil. 8. Season chicken with salt and pepper, add bay leaf, cover pan and simmer on low heat for about 20 minutes. 9. During this time wash parsley, shake dry and finely chop; add lemon juice and cayenne pepper, mix in. 10. Add shrimp and continue cooking covered for another 8 minutes. 11. Remove chicken from pan, slice diagonally into thin strips. 12. Plate Jambalaya on bowls, arrange sliced chicken fan‑shaped over rice, garnish with parsley and fresh bay leaves and serve.