Jambalaya

VIRGIN COCONUT OIL “L’Exotique”

This typical dish, inspired by Spanish paella, comes to us via New Orleans.

SEE MORE VIRGIN COCONUT OIL “L’Exotique”

Preparation : 40 minutes

Baking : 25 minutes

serves 4

2 tbsp Sublim’ organic virgin coconut oil

200 g Basmati or long grain rice

150 g Chouriço (Portuguese smoked sausage) or chorizo, in slices

150 g thick-sliced ham, cut into cubes

16-20 large uncooked prawns, peeled

1 clove of garlic, chopped

1 large onion, chopped

1 red pepper, cut into cubes

1 courgette, cut into cubes

Tomato: 1 tin of chopped tomatoes or 2 Roma tomatoes

1 stalk celery, finely sliced

1 Cajun mix: 1 tablespoon or more according to taste

45 cl chicken or vegetable stock

approx. 20 g coconut shavings

Ustensils

1 large saucepan

1 large shallow dish for serving

Préparation

Into a large saucepan, add the Sublim’ virgin coconut oil and sweat the onion and garlic.
Add the rice and the Cajun spices, sauté for 3 mins until the rice begins to turn white, stirring constantly.
Add the chorizo, ham, pepper and celery, cook and stir for 2 minutes.
Add the tomato and courgette.
Add approximately 40 cl of chicken stock, season with salt and leave to cook for 10 minutes.
Next, add the prawn tails and coconut shavings, and continue to cook for 5 mins.
If necessary, add the remaining stock.
Assemble the Jambalaya in a shallow dish.

Quick tip: add freshly diced pineapple for a fruity note.

Soup, or puree?