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Add a photoRaciónes: 12
Ingredientes
- 1/4 c. Oil
- 1/4 c. Flour
- 1 x Chicken, boned
- 1 1/2 lb Sausage
- 4 c. Onions, minced
- 2 c. Celery, minced
- 2 c. Green pepper, minced
- 1 Tbsp. Garlic, minced
- 4 c. Long grain rice
- 5 c. Chicken stock
- 1 Tbsp. Brown sugar Salt Cayenne pepper Black pepper
- 1 c. Green onions, minced
- 1 c. Parsley, minced
Direcciones
- Rub chicken with cayenne, let sit in fridge for one hour. Brown in oil over medium high heat. Add in sausage to pot and saute/fry with chicken. Remove meat, filter fat and use an equal amount of flour to make roux. Add in 1 Tablespoons brown sugar to roux when semi cold.
- Saute/fry trinity in oil till tender.
- In a large stock pot, add in chicken stock, meats, vegetables. Bring to boil.
- (If using Kitchen Bouquet for brown jambalaya, add in 2 Tbsp.. For red jambalaya, add in approx 1/4 c. paprika, and may use V-8 or possibly tomato juice as part of your stock)
- Add in salt and pepper. Add in rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 min. After 10 min, remove cover and quickly move rice away from sides of pot, turning once.
- Add in green onions and parsley and minced tomatoes if you like.
- Note: Liquid to rice ratio: 1 c. raw rice to 1 1/4 c. liquid.
- 1 C. raw rice feeds three people.
- Add in 2 c. trinity per 1 c. rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 12 servings | |
| Calories 706 | |
| Calories from Fat 321 | 45% |
| Total Fat 35.76g | 45% |
| Saturated Fat 9.95g | 40% |
| Trans Fat 0.24g | |
| Cholesterol 118mg | 39% |
| Sodium 610mg | 25% |
| Potassium 683mg | 20% |
| Total Carbs 58.65g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.11g | 2% |
| Protein 34.46g | 55% |
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