Fill rice with water in a ratio of 1 to 2.5. Bring to a boil, reduce the heat and cook with the lid closed until ready for 35 minutes.
This rice can be stored in the refrigerator for up to three days and used for its intended purpose.
Take onions, cut into small cubes, also grind garlic.
Bulgarian pepper cut into thin strips.
In the pan put a piece of butter, chopped onions, garlic and bell pepper, fry for 2 minutes.
Add finely chopped tomatoes, red ground hot pepper, black pepper and salt. Mix everything and simmer for 10 minutes.
Add tomato sauce, a pinch of Melissa and oregano, a pod of red chili pepper, mix.
Take meat products. Hunting and home pork sausages cut into rings, bacon strips.
In vegetable oil in a pan fry meat products until crust.
Add seafood to them. Don't be afraid of the combination of meat and seafood.
I have boiled frozen shrimp and frozen scallop (all pre-thawed and cleaned).
Combine tomato sauce and meat-seafood.
Add the rice mixture and stir.
Put the mixture in a pot or ceramic mold and put in a heated oven to 220 degrees for 15 minutes to jambalaya reached the condition. Serve the jambalaya hot. Bon appetit!