Jambalaya with papaya sauce

250 g long-grain rice
450 ml poultry bouillon
1½ tsp cumin
½ tsp chilli peppers, dried, ground
2 tbsp cane sugar
3 chilli peppers, green
	Halve, deseed and finely chop the chilli peppers. Mix the rest of the ingredients together in the porcelain dish.
150 g pascal celery
3 cloves of garlic
100 g carrots
1 sweet pepper, green
1 onion, large
	Wash the celery and cut into 1 cm thick pieces, sliced diagonally. Crush the cloves of garlic. Wash, peel and finely cut the carrots on the diagonal. Quarter the sweet pepper, then cut into strips. Peel and finely chop the onion. Spread all the vegetables evenly over the rice. Put the porcelain dish on to the wire shelf in the cold cooking space. Steam.
	Steaming 100°C for 40 Mins
1 chicken breast, about 160 g
Oil
250 g salmon fillet
200 g raw prawns
1 tsp salt
1 lime, juice
	Cut the chicken breast into 2 cm cubes. Heat the oil in a pan, add the chopped chicken and brown all over for about 4 minutes. Transfer to a bowl and allow to cool.
	Cut the salmon fillet into 2 cm cubes and add to the chopped chicken along with the pawns, season with salt.
	Take the porcelain dish out of the cooking space and stir the rice and vegetables well.
	Scatter the fish and meat over the steamed rice and drizzle over lime juice. Continue to steam.
	Put the food in
	Steaming 100°C for 5 Mins

1 papaya, about 320 g
1 pepperoncino, red
½ bunch of coriander
70 g ketchup
	Peel, deseed and dice the papaya. Halve, deseed and coarsely chop the pepperoncino. Pick the coriander leaves off the stems and purée together with the pepperoncino, ketchup and half of the papaya.
	Mix the rest of the papaya into the sauce and serve with the jambalaya.

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