Put the chicken meat with the greens, onion, thyme with about 700ml of water. Season with salt and bell pepper and boil gently for about 40 minutes. In the meantime, dice the smoked meat, celery stalks and bell bell pepper. Finely chop the onion. Peel the shrimp and remove the casings or defrost the already cooked ones.
Drain the finished soup and set aside. Let the chicken cool slightly and then cut into small pieces.With the olive oil, fry the chicken pieces and the pieces of smoked meat until hot. Mix in the bell bell pepper, celery pieces and chopped onion along with the garlic and let them sauté as well. As soon as the vegetables have a nice color, add the tomatoes and deglaze with the chicken soup. Now stir everything well and add the spices. Just taste to your liking. Start a little more carefully, you can still add seasoning. Jambalaya should be fiery, but of course still edible!
Finally, now stir in the rice. Let the jambalaya simmer gently until the rice is ready. About 5 minutes before that, fold in the shrimp.
The dishes were provided to us by Le Creuset.
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