Esta es una exhibición prevé de cómo se va ver la receta de 'Andouille Jambalaya' imprimido.

Receta Andouille Jambalaya
by Global Cookbook

Andouille Jambalaya
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 2 Tbsp. Vegetable oil
  • 2 lrg Onions, minced, divided
  • 3/4 lb Andouille sausage, thinly sliced
  • 1 med Green bell pepper, cored, seeded and coarsely minced
  • 1 x Celery rib, minced
  • 2 x Garlic cloves, chopped
  • 1 c. Long-grain white rice
  • 1 can (14 1/2-oz) crushed tomatoes in puree
  • 2 tsp Dry oregano leaves
  • 1 tsp Tabasco sauce
  • 1/2 tsp Dry thyme leaves
  • 1/2 tsp Cayenne pepper
  • 1 x Bay leaf
  • 2 c. Chicken broth
  • 1 lb Medium shrimp, peeled and deveined

Direcciones

  1. Heat the oil in a heavy-bottomed 2-qt saucepan over medium heat. Add in half the onions and cook, uncovered, stirring occasionally, till the onions are caramelized but don't burn, about 5 - 10 min. Add in the remaining onions, the sausage, green pepper, celery and garlic. Cook, stirring frequently, for 5 min. Add in the rice and stir to coat with oil.
  2. Add in the tomatoes, oregano, Tabasco sauce, thyme, cayenne, bay leaf and chicken broth. Bring to a boil over high heat, cover, reduce the heat and cook till liquid is absorbed and rice is tender, about 25 min. Add in the shrimp, cover and cook an additional 5 min over low heat, or possibly till the shrimp are pink. Taste and adjust seasoning.