How do you keep Jambalaya?

Cool: Allow the Jambalaya to cool completely before storing it. This helps prevent condensation, which reduces the risk of bacterial growth. Refrigerator: Store the Jambalaya in an airtight package in the fridge. It is important that the container closes well to maintain the freshness and prevent smells of other foods. In the fridge you can keep the jammalaya for 2-3 days. Freezer: if you want to keep the jammalaya longer, you can freeze it. Divide the jambalaya into portions and place them in airtight frozen bins or frozen bags. Label the containers with the date of freezing. In the freezer, the Jammalaya stays good for 2-3 months. Warm up: Refrigerator: Remove the jambalayas from the fridge and heat it in a pan on the stove over medium heat. Add a little water or broth to prevent dehydration. Stir regularly until the dish is fully heated. Freezer: First let the frozen jambalaya thaw in the fridge (preferably a night in advance). You can then heat up the thawed jammalaya as described above. You can also heat the Jambalaya directly from the freezer in the microwave or in an oven -proof dish in the oven. Make sure that the dish is heated evenly to guarantee food safety. Tips: Avoid repeatedly warming up and cooling the Jambalaya, because this can reduce the quality and safety of the food. When heating, add some extra fresh vegetables or herbs to freshen up the taste. With these storage instructions you can optimally enjoy your Jambalaya, even if you have something left for later!

Jammalaya with tomato salad

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45min

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Next Level

Enjoy a colorful and tasteful Jambalaya with a fresh tomato salad. This recipe brings delicious scents and flavors to your kitchen!

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Ingredients

What do you need?

Quantity: 4P

4 drumsticks
pepper and salt
2 tablespoons of peanut oil
200 g of chorizo sausage, sliced in 1 cm slices, and then in cubes
5 cloves of garlic, in slices
1 finely chopped chili pepper
1 large onion
1 teaspoon allspice (or cinnamon and black pepper)
1 teaspoon of smoked paprika powder
1 liter chicken stock
2 tomatoes
1 yellow pepper
1 green bell pepper
300 g rice
8 large freshwater shrimps
2 spring onions

Tomato salad:
4 large beef tomatoes
1 large white onion
1 teaspoon of Fleur de Sel
Black pepper from the mill
4 tablespoons of soft olive oil
2 tablespoons of vinegar

Preparation method

How do you make this?

Season the drumsticks with salt and pepper. Color them all around in peanut oil. Take them out of the pan and put them aside.

Bake the chorizo with garlic, chili and finely chopped onion in the same pan. Season with allspice and paprika powder, let it fry. Deglaze with broth.

Cut the tomatoes and bell pepper into pieces and add them together with the rice. Stir and let it cook. Lower the fire as soon as the broth boils, season if necessary.

Stir everything well again and place the drumsticks on it. Cover with a lid and simmer for 20 minutes. No more stir.

Place the freshwater shrimp after 20 minutes and simmer for another 5 minutes.

Finish with the finely chopped spring onion.

Rinse and cut the tomatoes into slices for the tomato salad. Cut the onion into fine rings. Mix the tomatoes and onion with the other ingredients.

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Tips

: Avoid repeatedly warming up and cooling the jambalaya, because this can reduce the quality and safety of the food. When heating, add some extra fresh vegetables or herbs to freshen up the taste. With these storage instructions you can optimally enjoy your Jambalaya, even if you have something left for later!

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