- 1 ONION, chopped
- 200 GRAM PRAWNS, cooked and shelled
- 1 RED PEPPER, chopped
- 400 GRAM LONG GRAIN RICE
- 1 LITER CHICKEN STOCK
- 200 GRAM SALAMI, in cubes
- 100 GRAM GREEN PEAS
- 200 GRAM PORK, roast and cut
- 1 TBSP TABASCO SAUCE
- 2 STICKS CELERY, cut
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- 500 GRAM CHICKEN BREAST, thinly sliced
- 2 CARROTS, in thin strips
- 100 GRAM SPINACH
- 1/2 CUP VERMOUTH
- 1/2 CUPCREAM
- 1 TBSP MUSTARD
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Fry the onion, celery and pepper for 5 minutes. Add
the rice, chicken stock and Tabasco sauce. Simmer for 10 minutes, in
an open pan. Stir in the peas, the prawn, the pork and the salami. Put
the lid on and simmer for 5 minutes more. Switch off the heat and leave
the jambalaya to stand for 10 minutes.
Jambalaya is a Cajun
recipe, from Louisiana, southern USA. There are influences from many
sides, mainly French, but also Indian, Spanish and African. Mardi Gras
is a popular festival where these foods get served.
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Put a few spinach leaves
and some carrot strips on top of each slice of chicken fillet, season
with salt and pepper to taste, and roll them up. Fry them 5 minutes
on all sides. Pour the cream and the vermouth in the pan, put the lid
on and let it simmer for 10 minutes. Put the chicken fillets on a hot
plate, reduce the sauce a little and stir in the mustard. Pour the sauce
around the chicken rolls.
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