Jumbled, which translates to "mixed," is an extremely popular dish in Louisiana, United States of America. Another version says that the word originated from the French "Jambon" and the African "Aya," which translates to rice. This dish has Spanish, African, and French influences, thanks to the mixed ethnicities in that area. It is usually prepared with meat, smoked sausage, seafood, rice, and vegetables. But the most obvious association of Jambalaya is still with Spain, as it resembles Paella. Jambalaya began to be cooked at large church events, over an open fire in a large cauldron.
For 8 people
Ingredients:
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300g chorizo
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1 kg shrimp
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2 red bell peppers
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2 yellow bell peppers
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2 onions
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4 celery stalks
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4 cloves garlic
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2 chilies
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thyme leaves
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400 g rice
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550g canned chopped tomatoes
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1400 ml hot broth
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1 tablespoon Tabasco sauce
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8 green onion stalks
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lime for serving
For the broth:
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4-6 cups shrimp shells
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1/2 cup white wine
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1 carrot
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1 celery stick
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thyme
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parsley
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1 bay leaf
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15 peppercorns
Instructions:
Put all broth ingredients in a saucepan.
In a suitable frying pan, cook chorizo for 3-4 minutes. Remove the sausage and place it on a paper towel.
Slice the bell peppers, onion, celery, garlic, chili, and add them to the pan, sauté until slightly softened. Add the thyme and rice and cook for another 1 minute. Add the tomatoes, Tabasco, and broth and simmer for about 30 minutes, until most of the liquid evaporates. Season to taste.
Add the chorizo, shrimp, and green onions, and cook for a little longer.
Serve with Tabasco and lime.
Bon Appetit!
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