Jambalaya, New Orleans

> On a trip to the USA, in New Orleans, we were served a rice dish

> in which, apart from vegetables, it also had ham and shrimps

> besides vegetables. It reminded us of paella. But we did not know the name of the

> for it

That this rice stew, which is jambalaya, reminds you of paella has good reasons: When Spanish settlers came to New Orleans in the early 18th century, they adapted their paella to the ingredients available there. There are different recipes for jambalaya. All versions include spicy pork sausage, which in New Orleans is known as chaurice or andouille. Here you can use spicy Spanish chorizo for it.

In large cast iron skillet, heat enough vegetable oil or rendered bacon fat. Add celery, peppers, onion and thyme. Cook 8 to 10 min until ingredients are lightly browned.

Add garlic and cook, stirring, for about a minute.

Add ham and chorizo and sauté. Do everything for 10 minutes. Add enough tomatoes, bay leaf spice, parsley, cloves, salt, a few dashes of Tabasco, a good pinch of cayenne pepper and long grain rice. Stir everything well and heat for about 3 minutes. Pour in chicken soup, stir thoroughly, put lid on. Cook on low heat for about 30 min. until the long grain rice is soft but the liquid has not completely boiled away.

Add shrimp and heat everything together repeatedly for a good 5 min. Remove from the heat, before serving

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