Jambalaya with shrimps and smoked sausage

Step 1/ 4

• ½ onion
• ½ red bell pepper
• 1 stalks celery
• 2 scallions
• 1 smoked sausages

• cutting board
• knife

Dice onion and bell pepper. Thinly slice celery. Finely slice scallions and set aside for later. Slice sausages to about 5 mm thick.

Step 2/ 4

• 250 g shrimp
• olive oil (for frying)

• frying pan

Heat olive oil in a frying pan and fry shrimps for approx 1 min. on either side . Remove from the pan and set aside. Add sliced sausage and fry until golden brown.

Step 3/ 4

• 125 g long-grain rice
• 200 g canned crushed tomatoes
• 250 ml chicken stock
• 1 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp sweet paprika powder
• ½ tsp white pepper
• ½ tsp pepper
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• salt

Add cut vegetables to the frying pan and fry for approx. 5 min. Add rice and fry for approx. 3 min. Then add canned tomatoes, chicken stock, bay leaves, dried thyme, dried oregano, sweet paprika powder, white pepper, black pepper, cayenne pepper, and garlic powder. Season with salt. Stir until combined, then add a lid, and simmer over low heat for approx. 25 min.

Step 4/ 4

Just before the rice is done, add shrimps back to the frying pan, stir to combine, and simmer for approx. 2 min. Serve jambalaya with rice and garnish with scallions. Enjoy!

Enjoy your meal!