It can r be recipe tiem nao?
Gerik's Jambalaya Supreme!
1 can of tomato sauce OR 1 can of tomatoes in liquid.
2 Medium sized tomatoes.
4 Sausages (I like using Abruzzo or Chaurice sausage in mine-- it's spicy, and enhances the flavour a lot! If you don't like spicy food, you can use Kielbasa or Knactwurst)
1 Large Chicken Breast
2 cups of white rice (sticky or granular, but I like sticky more, maybe I'm biased. Oh, it can be uncooked too, or already cooked.)
1 Japaleno Pepper (removable if you don't like food spicy)
1 green, 1 red pepper
2 stalks of celery
5 cloves of garlic
1 whole cooking onion
Olive Oil
Grated Cheese
Bay Leaves, Oregano, Thyme, Basil
Salt and Pepper
Pre-cooking!
Rub down chicken with Oregano, Thyme, Basil, Salt and Pepper.
Cut up peppers into bite sized pieces, and cut up onion and garlic. Cut little slivers into the jalapeno, but not too deep-- and set that aside. It'll start releasing all the spicy goodness.
Optional: Cook the rice already.
If you have a can of tomatoes and not sauce (Real tomato sauce works way better than pasta sauce, by the way), then open that up in a pot and crush them to bits and pieces, over a light bit of heat. Do this until it becomes a pace. Make sure to use the liquid in the can in the pot too!
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1. Take a frying pan and drizzle a small amount of oil, and start to fry up about half of the garlic and onion, set rest aside. Fry up the meat (try to brown the outside of the chicken), and once finished remove from heat and cut up the meat into bite size pieces. The meat does not have to be fully cooked.
Chef Tip: I like to cut up the sausages before frying them up-- it makes it cook faster and lets the tasty inner juice seep out. For the chicken breast, I like to cut a lot of slits in it then fry that up, letting the inside cook just a little. Then I find it easier to just rip the chicken into pieces-- instead of making everything into equal little cubes, it gives the dish variety.
2. In a large pot, put the rest of the garlic and onion in. Take the leftover oil and already fried up garlic and onion from the frying pan, and put that in too. Put in tomato sauce/paste, 4-5 bay leaves, herbs, and salt and pepper. Also put in your meat now, and stir that over the heat until the meat is fully cooked.
3. Take your rice and place it in the tomato sauce with meat afterwards. If your rice is already cooked, put half a cup of water in to help it seep up liquid. If your rice is uncooked, you will need to put a lot of water in, as the rice will need to absorb it to cook and fluff out. Stir constantly, so as to avoid getting burnt rice on the bottom.
4. Put in celery, peppers, and the jalapeno. Stir for 2-3 minutes, to let their flavours mix in. Put these in last, though, because peppers cook fast and the celery needs to be crispy at the end-- gives it texture
Salt and pepper to taste.
5. Once everything is cooked (You'll know when it is, because the rice will have absorbed the moisture and you won't really have sauce left-- just red rice with meat and nom nom goodness), take off heat and cut up tomatoes, laying them on top. Spinkle on cheese. Serve hot!
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Voil?. Quick, easy, delicious Jambalaya! I thought it was hard too but after making it, it came out really well.
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