Jambalaya originated in New Orleans, where the mixture of Spanish, Native American, French and African food cultures has created what is known as Creole cuisine.

• Prep Time: 45 min total with cooking  Cooking Time: 20-25 min

• 4 servings

• 2 yellow onions
• 2 garlic cloves
• 1 green pepper
• 4 tomatoes
• 2 tbsp corn oil
• 2 cups long grain rice
• 4 dl chicken broth
• 200 g lightly smoked ham
• possibly 100 g spicy sausage, e.g. pepperoni
• 1 tsp salt
• 1 pinch of pepper
• 1 tsp thyme
• 1 tsp basil
• 200 g peeled shrimp

1. Chop the onion and peel the garlic cloves. Shred the bell pepper. Dip the tomatoes in hot water. Peel and chop them.
2. Sauté the onion and the garlic cloves for a few minutes without colouring. Press in the garlic and add the tomatoes and rice. Sauté for a while, stirring. Thin with a little broth if necessary.
3. Cut the ham and sausage into pieces. Add them to the pot and dilute with the rest of the broth.
4. Season with salt, pepper, thyme and basil. Bring to the boil and simmer covered for 20 minutes. Finally stir in the prawns and serve immediately. Save some ham and prawns for garnish.

Feel free to use whole grain rice or a wild rice blend instead of the long grain rice. See the package for cooking time.