Caribbean rice dish (jambalaya)

Name: caribbean rice dish (jambalaya)
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g frozen scampi; 200 g chorizo sausage; 2 el traditional olive oil; 1 large onion; 2 stem celery; 1 Red pepper; 500 g Tasty vine tomato; 2 el fresh flat parsley; 1 Red pepper; 200 g ham; 300 g White rice; 500 ml chicken broth from tablet

Caribbean rice dish with chorizo, scampi, ham, red pepper, paprika, onion, garlic and celery.

Ingredients

Directions

Thaw the scampi according to the instructions on the packaging and peel them. Cut the chorizo into cubes.
Heat the olive oil in a frying pan and fry the chorizo on low heat. Spoon the chorizo on a plate.
Fry the shrimp in the shortening of the chorizo for 2-3 minutes, until they are tender and pink.
Chop the onion and cut the celery into cubes. Clean the peppers and cut into pieces. Cut the tomatoes in four and finely chop the parsley.
Cut the stalk of the red pepper. Cut the pepper into rings. Also use the seeds of the red pepper. Cut the ham into coarse pieces.
Spoon onto the plate next to the chorizo. Fry the onion, celery, pepper and red pepper for 2-3 minutes in the rest of the shortening.
Stir in the ham, chorizo, tomato and rice and fry gently for 1-2 minutes. Pour in the stock and cook the rice covered in 20 minutes until done.
Season with salt and pepper. Put half of the scampi through.
Divide into large bowls and divide the rest of the scampi and the parsley over it.