Jambalaya

Name: Jambalaya
Ingredients: 3 chicken thighs; boneless; cut into cubes 2 smoked sausages; peeled and sliced (such as kabanos or other Polish sausages Kielbasa) 450 g shrimp 1 chopped onion 2 cloves of garlic; chopped 1 red or yellow bell pepper; chopped 3 pieces of celery (stalks from the leaves or 5-6 at home because they are very small) 1/2 teaspoon curry powder 1/2 teaspoon cumin powder pepper; salt 1 bay leaf a pinch of hot paprika (to taste) 1 tablespoon flour 3-4 peeled and finely chopped tomatoes (or canned) 400 ml chicken broth (or 2 cups)

Diverse - Jambalaya by Vera G. - Recipia

For this delicious recipe, we start by preparing all the necessary ingredients. You will need a medium onion, a celery, a bell pepper (preferably red or yellow for an extra splash of color), a few cloves of garlic, diced chicken, a few sausages (preferably smoked for a more intense flavor), your favorite spices, chicken broth, canned tomatoes (or fresh if you prefer), fresh or frozen shrimp, a tablespoon of flour, and a bit of oil for sautéing. Start by heating a large pan over medium heat, adding a tablespoon of oil. When the oil is hot, add the finely chopped onion, diced celery, and sliced bell pepper. Sauté them together for about 5 minutes, stirring occasionally, until the vegetables become soft and translucent. This will create a flavorful base for your dish. After 5 minutes, add the finely chopped garlic and let it sauté for another 2 minutes, being careful not to burn it, as garlic becomes bitter if cooked too long. Next, add the diced chicken to the pan and sauté for 5 minutes, until the meat is no longer pink. Then, add the sausages cut into rounds or cubes, depending on your preference, and let them fry a bit to release their flavors and fats. Once the meat and sausages are nicely browned, it's time to add the desired spices, such as pepper, oregano, thyme, or bay leaves, being cautious with the amount of salt, especially if you are using salty sausages. Then add the tablespoon of flour and mix well, letting the flour cook a bit to avoid a raw flour taste. After the flour has sautéed, pour in the chicken broth and add the tomatoes, mixing well. Let everything simmer over medium heat for about 30 minutes, until the sauce reduces and thickens. Finally, add the shrimp and let them cook for 3-5 minutes, until they turn pink and tender. Before serving, you can add hot paprika to taste, to give your dish a touch of warmth. This dish pairs perfectly with a side of rice or fresh bread to soak up the delicious sauce. Enjoy your meal!

Ingredients

3 chicken thighs
boneless
cut into cubes 2 smoked sausages
peeled and sliced (such as kabanos or other Polish sausages Kielbasa) 450 g shrimp 1 chopped onion 2 cloves of garlic
chopped 1 red or yellow bell pepper
chopped 3 pieces of celery (stalks from the leaves or 5-6 at home because they are very small) 1/2 teaspoon curry powder 1/2 teaspoon cumin powder pepper
salt 1 bay leaf a pinch of hot paprika (to taste) 1 tablespoon flour 3-4 peeled and finely chopped tomatoes (or canned) 400 ml chicken broth (or 2 cups)

Jambalaya

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