Jambalaya

Chicken rolls

• 1 ONION, chopped
• 200 GRAM PRAWNS, cooked and shelled
• 1 RED PEPPER, chopped
• 400 GRAM LONG GRAIN RICE
• 1 LITER CHICKEN STOCK
• 200 GRAM SALAMI, in cubes
• 100 GRAM PEAS
• 200 GRAM PORK, roast and cut
• 1 TBSP TABASCO SAUCE
• 2 STICKS CELERY, cut

• 500 GRAM CHICKEN FILLET, thinly sliced
• 2 CARROTS, in thin strips
• 100 GRAM SPINACH
• 1/2 CUP VERMOUTH
• 1/2 CUP CREAM
• 1 TBSP MUSTARD

Fry the onion, celery and pepper for 5 minutes. Add the rice, chicken stock and Tabasco sauce. Simmer for 10 minutes, in an open pan. Stir in the peas, the prawn, the pork and the salami. Put the lid on and simmer for 5 minutes more. Switch off the heat and leave the jambalaya to stand for 10 minutes.

Put a few spinach leaves and some carrot strips on top of each slice of chicken fillet, season with salt and pepper to taste, and roll them up. Fry them 5 minutes on all sides. Pour the cream and the vermouth in the pan, put the lid on and let it simmer for 10 minutes. Put the chicken fillets on a hot plate, reduce the sauce a little and stir in the mustard. Pour the sauce around the chicken rolls.

Jambalaya is a Cajun recipe, from Louisiana, southern USA. There are influences from many sides, mainly French, but also Indian, Spanish and African. Mardi Gras is a popular festival where these foods get served.