Spicy Jambalaya Rice
I know I’m late today. And I apologize. Its been a tight week for me and I decided, “let me try something different” we all know how special it feels when you go grocery shopping, open up your pantry and fridge and you smile. Unlimited options. Its like a throwback Thursday photo of a buffet in there! I am thinking of putting up posts “back to back”.
This meal was everything. And more. Of course I had it with Fried Plantains to compliment the spiciness of the rice and some juicy baked chicken drumsticks. Heaven (on earth).
- 1 Cup of Rice
- 5 Sausage Links
- 1 Onion Bulb
- A Cup of Cleaned Shrimp
- 1 Bay Leaf
- Two Roots of Spring Onions
- 1 Tablespoon of Oregano
- Diced Carrots
- 1 Tablespoon of Thyme
- 1 Tablespoon of Curry
- A Sprig of Fresh Parsley
- 1 cup Chicken Stock
- 2-3 Tablespoons of Cayenne Pepper
- 1 Tablespoon Paprika
- Bell Peppers
- 1 Stick of Butter
- Black Pepper
- Seasoning Cubes
1. Preboil one cup of rice for 10 minutes till its half done and then set aside.
2. Cut up your vegetables; Bell peppers, Spring Onions, Onions, Carrots, and also cut your sausages in small bits. Yeah go ahead you can eat some of them.
3. In a pan Pour your chicken stock (I got mine from cooking the chicken drumsticks) in add your paprika, cayenne pepper, curry powder, thyme, oregano and bay leaf and half a stick of butter.
4. Pour in the parboiled rice and let cook in the stock on low heat.
5. Drizzle some oil in a pan along with some black pepper and a pinch of salt and cook the shrimp in it and then repeat this same process with the sausages. Allow them to have a little Burn or blacken on them as this would give it some special smoky flavor.
6. In another pan melt the rest of the butter and Saute the vegetables
7. Pour every item; shrimp, sausages, vegetables into the rice stair and let simmer for about 2 minutes.
8. Serve and sprinkle some chopped Spring onions and parsley on it for color and a fresh taste. And you have it ready to be wolfed down.