Mišanca Jambalaya

Ingredients

In this adaptation, the traditional Bosnian mišanca is transformed into a jambalaya-style dish by incorporating the unique spices and flavor profiles of New Orleans cuisine. The original mišanca typically includes a variety of meats such as beef, lamb, and pork, along with vegetables like potatoes, carrots, and onions. In the Mišanca Jambalaya, these ingredients are combined with the classic jambalaya trio of onions, bell peppers, and celery, as well as the addition of Cajun spices such as paprika, cayenne pepper, and thyme. This fusion creates a dish that pays homage to both Bosnian and New Orleans culinary traditions. We alse have the original recipe for Mišanca, so you can check it out.

• 500g (1.1 lb) mixed meats (beef, lamb, and pork), cubed 500g (1.1 lb) mixed meats (beef, lamb, and pork), cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• 250g (1 cup) long-grain rice 250g (1 cup) long-grain rice
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, bell pepper, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the minced garlic and cubed meats to the pot. Cook until the meats are browned on all sides.
3. 3.
   Stir in the diced tomatoes, tomato paste, paprika, cayenne pepper, dried thyme, and bay leaf. Cook for a few minutes to allow the flavors to meld.
4. 4.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the meats are tender.
5. 5.
   Stir in the rice and season with salt and pepper. Cover the pot again and cook for an additional 20 minutes, or until the rice is cooked through.
6. 6.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Meats — Ensure that the meats are cubed into bite-sized pieces to ensure even cooking and tenderness.
• Rice — Rinse the rice thoroughly before adding it to the dish to remove excess starch and prevent clumping.
• Cajun spices — Adjust the amount of cayenne pepper according to your desired level of spiciness.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the dish.
• Feel free to customize the meats used in the recipe according to your preference.
• Serve the Mišanca Jambalaya with a side of crusty bread to soak up the flavorful sauce.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Adjust the level of spiciness by adding more or less cayenne pepper.

Serving advice

Serve the Mišanca Jambalaya hot in individual bowls, garnished with fresh parsley. Accompany it with a side of crusty bread to complete the meal.

Presentation advice

To enhance the presentation, you can sprinkle some additional chopped parsley on top of the Mišanca Jambalaya before serving. The vibrant colors of the dish will be visually appealing.