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Receta Chef Bill Hahne's Chicken Sausage Jambalaya
by Global Cookbook

Chef Bill Hahne's Chicken Sausage Jambalaya
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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

  1. 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.
  2. Saute/fry trinity in oil till tender.
  3. In a large stock pot, add in chicken stock, meats, vegetables. Bring to boil.
  4. (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)
  5. 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.
  6. Add in green onions and parsley and minced tomatoes if you like.
  7. Note: Liquid to rice ratio: 1 c. raw rice to 1 1/4 c. liquid.
  8. 1 C. raw rice feeds three people.
  9. Add in 2 c. trinity per 1 c. rice.