Cut the sausage into cubes.
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Mince finely the pepper with a grinder.
Add the pepper, sausage, chicken and ham in the pot. Cook 15 minutes.
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Fry the sausage, the chicken breast cut into slices and the ham with two tablespoons of olive oil 3-4 minutes.
Remove from heat and set aside.
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Meanwhile cook the seafood in salted water.
Add a glass of filtered broth to the jambalaya.
Set aside the seafood.
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Mince finely the onion, carrot, celery and clove garlic.
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Put the rice in the pot and let simmer until al dente.
Add seafood and cook 1 minute.
Remove from heat and add minced parsley.
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Fry the minced vegetables in a large pot with two tablespoons of olive oil.
Add the canned tomatoes and tomato sauce, bay leaves, cajun spices and paprika. Cook two minutes.
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Wait few minutes before serving.
Garnish the jambalaya with fresh curled parsley.
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