Jambalaya
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Jambalaya is a dish born in New Orleans, USA, and is a different kind of pots and pans where all the jams from the cupboard were put. It’s a fantastic and tasty recipe, with a fire that’s not to be underestimated.1 lime juice 1 tablespoon cane sugar 6 dl boiled water 2,5 dl rice 1/2 & 3 teaspoons cayenne pepper (to taste) 1 teaspoon black pepper 2 teaspoons salt food grade:
Slice the onions and peppers. Dice the sausage (or ham). Spoon generously into a wok pan or large casserole dish. Sauté the onions in the wok, then add the chicken and fry until browned. Add sausage (or ham) and peppers. Fry for a couple of minutes.
Season the dish with tomato puree, turmeric, lime, cane sugar, salt and various peppers. Allow to simmer for a moment to allow the spices to come into their own.
Remove the hot water to the pan and add the rice. Heat the jambalaya over low heat for 15-20 minutes, giving the rice time to cook and absorb the flavours from the sauce. If the jambalaya threatens to dry out, add more water. The dish will get quite firm.
Finish with the prawns, simmer for a minute and remove from the heat.
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