Jambalaya Rice

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 150 g ham, diced
• 150 g chorizo sausage, sliced
• 3/4 cup uncooked rice
• 1 cup clara ole tomato sauce (250 g)
• 1 bay leaf
• 1 teaspoon salt
• 1 chili pepper, seeded and minced
• 1 1/2-2 cups chicken stock
• 350 g shrimp, shelled and deveined
• 2 tablespoons chopped parsley

Recipe

• 1 heat the oil in a large pan over medium heat.
• 2 add the onion, celery and bell pepper.
• 3 cook until almost brown.
• 4 add the garlic and cook for another 2 minutes.
• 5 stir in the ham and chorizo and brown for 10 minutes, scraping the bottom while stirring.
• 6 add in the rice and stir to coat well with oil.
• 7 stir in the clara olé tomato sauce, bay leaf, salt and chili pepper.
• 8 mix well for 3 minutes.
• 9 pour in the broth.
• 10 cover the pan.
• 11 reduce heat to low and cook until the rice is tender and liquid is almost gone.
• 12 add the shrimp and cook until the shrimp is done.
• 13 adjust the seasoning.
• 14 stir in the parsley and serve.