Jambalaya by Magefesa USA



  • 2 Chicken breasts.
  • 1/3 lb Pork leg.
  • 6 Butcher sausages.
  • 8 Prawn tails.
  • 1 Medium onion.
  • 1 Small green pepper.
  • 1 Small red pepper.
  • 3 Celery sprigs.
  • 2 Garlic cloves.
  • 2 Ripe tomatoes.
  • 1 Teaspoon cayenne pepper.
  • Salt and black pepper.
  • Oregano.
  • Thyme.
  • 1-2/3 Cup American long grain rice.
  • Chicken broth (double the volume of rice)
  • Mild olive oil, 0.4°.


Chop onions, peppers, celery and garlic into very fine brunoise and tomato into concasse.
Cut chicken breasts and cooked ham into 1 inch cubes. Chop each sausage into four pieces.
Brown chicken breast, ham and sausage in a Non-stick aluminum Magefesa pan. Season with salt and pepper. Remove from pan and reserve.
Add onion, peppers, celery and garlic to pan  and cook until soft.
Once the vegetables are ready, add tomato and cook all together for a few minutes.
Return meat to the pan, sprinkle with paprika, oregano and thyme. Pour in the chicken broth and bring to a boil.
Stir in rice, cover and let cook for about 10 minutes. Add shrimp tails and cook for a further 5 minutes.
When rice is ready, remove from heat and let rest for 5 minutes.
Jambalaya is a very popular dish from the traditional Cajun cooking, characterized by its extensive use of aromatic herbs and spices.
Cajun seasoning is a blend of spices such as black pepper, cayenne pepper, paprika, garlic and onion powder, thyme, bay leaf, oregano, and salt.

The original recipe includes Andouille, a coarse-grained smoked sausage spiced with Cajun seasoning. Since they are harder to find in the market, it will be replaced with regular butcher sausages.



Visit: www.magefesausa.com


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