Jambalaya

Cut chicken breast fillets into 1, 5 cm cubes. Clean and chop the celery. Clean the peppers, remove the seeds and chop into small cubes. Blanch (scald), skin and dice the tomatoes.

Remove the crab tails from the shell and remove the casings on the back side. Peel and chop the onions and garlic. Cut the ham into chunks and the sausage into slices.

In a baking bowl, mix 1 tsp salt with 1/2 tsp each black pepper, cayenne pepper and dried thyme, turn the chicken cubes in it all around to the other side.

Heat 2-3 tbsp vegetable oil in the casserole, brown the chicken cubes in 6-8 min, then add the celery, onions and garlic, sauté for another 5 min until soft. In the meantime, clean and chop the spring onions.

Add the sausage, tomatoes, ham and diced peppers, the tomato sauce and the chicken stock and bring to the boil. Turn down the heat and simmer gently until the tomatoes have broken down. Fold in the crayfish tails and continue to simmer for another 2-3 minutes.

Add spicy seasoning and sprinkle enough cooked long-grain rice so that the stew is neither too soupy nor too dry. Stir in the spring onions and bring to the table.

Serve with a white wine, a good Chardonnay, or a rose wine from California.

Tips You can also cook the long grain rice in the stew, but then it is difficult to estimate the cooking time, the vegetables and the seasoning.

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