A generous Cajun jambalaya with fragrant rice, smoked sausage, juicy shrimp, and a well-spiced tomato base. Cooked like a pilaf for a complete, hot, and highly comforting dish.
Ingredients
- 400 g long-grain rice
- 300 g smoked sausage
- 350 g raw peeled shrimp
- 400 g crushed tomatoes
- 550 ml chicken broth
- 1 piece yellow onion
- 2 pieces celery stalk
- 1 piece green bell pepper
- 2 cloves garlic
- 2 tbsp Cajun spices
- 2 tbsp neutral oil
- 1 leaf bay leaf
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches flat-leaf parsley
- 1 piece lemon
Method
- Slice the onion, celery, and bell pepper, mince the garlic, cut the sausage into rounds, and pat the shrimp dry so they sear better.
- Heat the oil in a large sauté pan over medium-high heat, then brown the sausage rounds until the edges are nicely colored and the fat smells smoky.
- Add the onion, celery, and bell pepper to the pan, then sweat them, stirring, until the vegetables become soft and glossy.
- Add the garlic and Cajun spices, then stir until the aroma becomes pronounced, without letting the spices burn.
- Pour in the rice and toast it in the aromatic base until the grains are shiny and well coated.
- Add the crushed tomatoes, hot broth, bay leaf, salt, and pepper, then scrape the bottom of the pan to pick up the fond.
- Cover and cook over low heat until the rice is almost tender, the liquid is mostly absorbed, and small craters appear on the surface.
- Spread the shrimp over the rice, cover again, and continue cooking gently until they turn pink, opaque, and just firm.
- Turn off the heat and let rest covered until the rice finishes swelling and the grains separate more easily.
- Remove the bay leaf, fluff gently with a fork, then serve with chopped parsley and lemon wedges to squeeze at the table.
Nutrition
Per serving
- Energy
- 767.5 kcal
- Protein
- 50.08 g
- Carbohydrate
- 92.01 g
- Fat
- 21 g
- Fibre
- 6.32 g
- Calcium
- 140.53 mg
- Iron
- 4.88 mg
- Magnesium
- 86.28 mg
