Ingredients
1 | pc | Hungarian sausage, sliced |
¼ | cup | olive oil |
12 | pcs | shrimps, cleaned and shelled |
12-15 | pcs | clams, cleaned and half-shelled |
2 | cloves | garlic, finely chopped |
1 | pc | large white onion, chopped |
1 | pc | green bell pepper, chopped |
3 | pcs | tomatoes, chopped |
3 | cups | cooked white rice |
1 | pc | bay leaf, crumbled |
¼ | tsp | dried thyme leaves |
⅛ | tsp | allspice |
⅛ | tsp | cloves |
½ | tsp | paprika |
⅛ | tsp | cumin |
⅛ | tsp | sugar |
⅛ | tsp | cayenne pepper |
1 | tsp | salt |
¼ | tsp | pepper |
1/2 | tsp | hot sauce |
1½ | cups | water or seafood stock |
1 | can | Hunt's Pork & Beans 390g |
Procedure:
- Saute Hungarian sausage in olive oil until fat is rendered. Add shrimps and clams.
- Add garlic, onions, green bell pepper, and tomatoes. Mix in the cooked rice.
- Add bay leaf, thyme, allspice, cloves, paprika, cumin, sugar, and cayenne pepper. Cook and stir until rice is well coated with oil and spices.
- Season rice with salt, pepper, and hot sauce. Add seafood stock and Hunt's Pork & Beans.
- Cover casserole and simmer the jambalaya until rice is tender and liquid is absorbed.