Jambalaya is a Louisiana dish from New Orleans. Initially, it appeared as an attempt by the Spaniards to cook their favorite paella in the absence of saffron. Tomatoes were used as a substitute. Over time, the Spanish influence in the region was replaced by French, which was reflected in the cuisine-new spices appeared. So, gradually, jambalaya absorbed more and more cultures. It flourished in the 1920s and 1930s, because it was cheap and flexible enough to the ingredients used. Even now, there are two main types of jambalaya in Louisiana - Creole and Cajun. We'll make Creole.
I took the tomatoes already sliced.
Chicken thighs can be replaced with breast.
Rice - long-grain.
Bulgarian pepper is also often used, but I don't like it, so I don't take it.
And you can add jalapeno (1-2 pieces), but this is if you like it sharper. Heat the oil in a saucepan, fry the chicken and set it aside.
Then fry the sausages and also set them aside.
Add more oil if necessary. Fry the onion for a couple of minutes.
Add celery and garlic. As well as bell pepper and jalapeno, if you decide to use them.
Add some Cayenne pepper. Fry until the onion is soft.
In the middle of the process, add paprika.
Add the peeled and chopped tomatoes and cook for 3 minutes.
Add the chicken stock, all the spices, Worcestershire sauce, tomato sauce, salt and mix.
Add the rice. Return the sausage and chicken. Stir. Bring to a boil, reduce the heat. Cook for about 25-30 minutes, until the rice is almost cooked.
Just before the end, mix the peeled prawns and cook until the prawns and rice are ready.