Creole Rice Pot Jambalaya

refined / total preparation time: about 35 min.

Bring 150 ml of water to a boil, season lightly with salt and sprinkle in the long-grain rice. Cover and cook at low temperature for about 20 minutes.

In the meantime, peel and chop the onions and garlic. Slit chili pepper lengthwise, remove seeds, rinse and cut into very fine rings. Remove vegetables and parsley from freezer.

Cream the butter in a large saucepan. Sauté the onion and garlic in it until translucent. Add chili rings, leek and bell bell pepper. Sauté the vegetables for about 4 minutes, stirring.

Add tomatoes and mash with a fork. Mix in crab tails and half of the parsley. Season everything with ground cloves, pepper, paradeis pulp, Tabasco as well as salt and simmer with closed lid at low temperature for about 5 min.

Drain the long grain rice and add it to the vegetables. Mix everything well and season repeatedly. Serve sprinkled with the remaining parsley.

Tip: Cook a larger batch of this at once and freeze in portions. Then, when the little hunger comes, simply heat up a unit in a saucepan or in the microwave and enjoy.

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