Rice Pan New Orleans

Heat the oil in a wok or large frying pan, reduce the temperature. Add onion, garlic and patissons, stir-fry for two minutes.

Add long-grain rice, stir-fry until tender and translucent. Add soup, bring to a boil, reduce heat. Simmer long-grain rice on low heat with lid on for fifteen minutes.

Cut off crown, stem and peel from pineapple, cut flesh into slices about 1cm thick. Cut out stem with a small round cutter, cut slices into quarters. Halve ham, cut into strips about 1 cm wide. Mix ham, chili, pineapple and thyme exactly under the long grain rice, season with salt, approx.

five minutes, until all the liquid has boiled down.

Heat oil in a frying pan until hot, reduce temperature. Roast shrimp in batches on both sides for about one min each, remove, season.

Serve: Spread shrimps evenly on long-grain rice, sprinkle parsley on top.

Tip: rinse a few pineapple leaves hot, garnish rice pan with them.

Tip: always use an aromatic ham, it will give your dish a wonderful touch!

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