- 300 g long grain rice.
- 400 g of cooked ham in one piece.
- 6 prawns.
- 4 tomatoes.
- 1 red pepper.
- 1 green pepper.
- 1 yellow pepper.
For cooking and seasoning.
- 2 onions.
- 2 cloves of garlic.
- 2 cubes chicken concentrate.
- 1 bird pepper.
- 5 cl of oil.
- salt, pepper.
- 1 pineapple (about 800g).
- 75g grated coconut.
- 4 tablespoons of flour.
- 1 egg.
- 40 g butter.
- 2 tablespoons oil.
Step 1: Open the peppers lengthwise and after removing stems and seeds, expand them into strips .
Cut the ham. cubes. Peel the onions and the garlic. Chop. Slice bird pepper rings .
Rinse the tomatoes carefully. Cut them into quarters .
Using a large knife, remove the pineapple bark. Cut the flesh into slices and remove the hard core. Rinse the prawns, then drain them .
2nd stage:. Get rid of their shell the prawns, but keep the tail. Reserve them .
Heat the oil in a large skillet. Pour in the onion, garlic and one or more strips of bird pepper, as you enjoy cooking more or less raised .
Let cook 2 or 3 minutes over low heat.
Add the prawns. Make them take 1 minute on each side. Remove them. Drain its.
Replace them with cubes of ham and pepper strips. Let them brown about 2 minutes .
3rd stage:. Dilute it in 1 liter of water, the two poultry concentrate tablets. Reserve the broth obtained .
Pour the rice into the pan. Fry, stirring with a spatula, until the grains are translucent. Water broth .
Salt. Pepper lightly. Mix well. Bring to a boil and cook over low heat 15 min .
Then add the tomatoes and cook for 5 min .
Arrange the prawns in the pan . Cover and cook for 5 min .
4th stage:. Prepare three cups and three bowls .
In the first, pour the flour ..
. In the second, beat the egg with a fork with 3 tablespoons of water .
Place the grated coconut in the third .
Passez pineapple slices in flour, in beaten egg and finally in the coconut .
Heat the butter and oil in a skillet. Faitez brown the pineapple slices 2 to 3 minutes on each side. Drain them carefully and use them at the same time as the jambalaya .
Notes: Tip: You can replace the bird by the Cayenne pepper powder that is much easier to be dosed for a nuanced seasoning