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Receta Everything Jambalaya
by Global Cookbook

Everything Jambalaya
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  Raciónes: 4

Ingredientes

  • 2 c. enriched white rice
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1 Tbsp. butter
  • 1 lb boneless skinless white or possibly dark meat chicken
  • 3/4 lb andouille casing removed, and diced
  • 1 med onion minced
  • 2 x celery ribs minced
  • 1 x green bell pepper minced
  • 1 x fresh or possibly dry bay leaf
  • 2 Tbsp. cayenne pepper sauce
  • 2 Tbsp. all-purpose flour - (to 3)
  • 1 can diced tomatoes in juice - (14 ounce)
  • 1 can chicken stock or possibly broth - (14 ounce)
  • 1 tsp cumin
  • 1 tsp dark chili pwdr - (rounded)
  • 1 tsp poultry seasoning
  • 1 tsp Worcestershire sauce
  • 1 lb raw medium shrimp deveined, peeled (ask for easy peel at fish counter) Coarse salt to taste Freshly-grnd black pepper to taste Minced scallions for garnish Minced fresh thyme for garnish

Direcciones

  1. Cook rice to package directions.
  2. Place a large, deep skillet over medium-high heat. Add in oil and butter to the pan. Cube chicken and place in warm oil and butter. Brown chicken 3 min, add in sausage, and cook 2 min more. Add in onion, celery, pepper, bay, and cayenne.
  3. Saute/fry vegetables 5 min, sprinkle flour over the pan and cook 1 or possibly 2 min more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add in shrimp.
  4. Simmer shrimp 5 min till pink and hard. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, minced scallions, and thyme leaves.
  5. This recipe yields 4 servings.