Jambalaya Ii

Bell pepper clean, rinse, cut into 1 cm wide strips. Celery rinse, clean, cut into 1 cm wide slices. Peel onions and garlic. Cut onions into rings, chop garlic finely. Cut sausages diagonally into narrow slices. Cut ham into 1 cm cubes. Heat oil in a casserole. Sauté onion rings until translucent. Sauté half of the bell bell pepper, celery and garlic for 5 min. Add flour with thyme and long grain rice, sauté for 5 min. Add tomatoes with their juice and clear soup. Stew everything at low temperature with closed lid for about 20 min. Add the rest of the vegetables, sausage and ham, steam for another 10 min.

Season to taste with salt, cayenne, Tabasco and freshly ground pepper. Fold in the chopped parsley last. Arrange jambalaya on a ceramic plate. Garnish with parsley leaves if desired.

Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!

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