Jambalaya (Creole Chicken Pot)

For the jambalaya, cut the chicken breasts into equal cubes, salt, pepper and lightly dust with flour on all sides. Cut the spring onion into fine rings and the bell bell pepper and the chili bell pepper into cubes (remove the core and the stalk first!). Peel and finely chop the garlic. Cut the chorizo into thin strips. Blanch the tomatoes in hot water, peel and dice (or dice canned tomatoes).

In a large skillet, heat oil and sear chicken cubes for about 5 minutes. Remove chicken cubes, cover with aluminum foil and set aside.

Stir the Cajun seasoning into the rest of the pan and fry the onion and garlic together briefly. Add the chorizo, cut into strips, and sauté. Stir in the tomato paste, add the diced peppers and let them roast briefly. Now add the tomatoes and rice and pour in about 500 ml of chicken soup. Let the jambalaya cook for about 25 minutes until the rice is done. Stir in between and if necessary add some soup if the jambalaya gets too dry.Just before the rice is done, fry the shrimp in a pan in sesame oil for about 1-2 minutes on each side. Add the shrimp to the chicken cubes under the aluminum foil to keep them warm.

Once the rice is cooked, stir the chicken cubes and shrimp into the jambalaya and continue to simmer for a few minutes.

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