Jambalaya
A short, one sentence description of the recipe, or the dish.One of my all-time favourites.
Serves 2-3, Preparation time: 25m, Cooking time: 45m

The Stuff
- 250g chicken, cubed
- 250g sausage, sliced (pref. Andouille, I used merguez)
- 250g prawns
- 1-2 tbsp olive oil
- 2 onions, chopped (1 if you have a large one)
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- 3-6 cloves of garlic, minced (to taste)
- 1 jalapeno pepper, minced
- 1 can of tomato paste
- 100ml of sherry
- 1.5 L of chicken stock
- 3 tomatoes
- 250g of rice, uncooked
- Creole seasoning, premix or make one yourself (see Nuts&Bolts below)
The Cook
- In a large pot, add some olive oil and brown the chicken and the sausage. Take out.
- Add a bit more oil if needed, and start to saute the ‘Holy Trinity’: onion, bell pepper and celery on low heat until onion is soft.
- Add garlic (and the optional jalapeno)
- Make a well in the middle and add the tomato paste. Cook it off for a min or 5, then mix in in.
- Turn up the heat, wait untill pot is hot and add the Sherry to deglaze the pot. Give it a good stir and scrape the bottom, then turn heat back down.
- Add chicken stock, creole seasoning, tomatoes and the meats. Bring to a boil and let it simmer for 10m.
- Add rice and let cook for 25m. The rice should absorb a lot of the moisture.
- 5-10m before serving, add the shrimp. Once these are cooked and the jambalaya has a nice thick consistency, you are done.

The Nuts and Bolts
And here is the full article/text with anecdotes, tips and whatnot
Extra pictures etc. This can change per recipe to keep the top section clean and identical
Ju