Given all results from the google search, I have to admit that this creole jambalaya I made is not an authentic version..but who cares ..? I was very happy with the way it turned out and more importantly, all of us really liked and enjoyed eating it!..Also thanks whoever for creating a rice cooker that makes my life easier..lol
Here is what I've done..
- 14 fresh shrimp, shelled and tails left on
- 280g minced pork, seasoned and rolled into balls , bite size
- 1 1/2 cup (250g ) basmati rice
- 500g chicken stock
- 3 tablespoons butter
- 3 slices smoked bacon, chopped
- 1 onion, finely chopped
- 1 each small red pepper & green pepper , finely chopped
- 3 cloves garlic, minced
- 100 g chorizo, diced
- 2 bay leaves
- 1/2 turmeric
- 1 tsp cumin
- 1 tsp paprika
- 3/4 cup chopped fresh tomatoes
- 200 ml white wine
- spring onions & corianders, chopped for garnish
- olive oil
1. Cook rice using the chicken stock in a rice cooker If you happen to have one like me, if not then find ur way to get the rice done nicely and set aside.
2. Fry bacon in a pan until slightly crisp. Remove cooked bacon and then sautée shrimp until just cooked. Remove shrimp from the pan and set aside together with the bacon. Now brown the meatballs for 7-8 minutes, set aside.
3. Add the chorizo, garlic, onion and peppers to the pan and cook for 5 minutes Add the bay leaves, turmeric, paprika and cumin and stir for a minute more before pouring in the wine. Let it boil to reduce by half then add the tomatoes and cook until soften.
4. Add the rice and meatballs back to the pan and stir everything until well combined. Add the shrimps and bacon and stir to heat through. Sprinkle with the spring onions and corianders before serving. Enjoy!