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Receta Chicken And Andouille Jambalaya
by Global Cookbook

Chicken And Andouille Jambalaya
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Ingredientes

  • 1 3/4 Tbsp. Chef Paul Prudhommes' Poultry Magic
  • 1 1/2 Tbsp. unsalted butter
  • 1/4 lb Andouille Sausage lf- smoked turkey sausage
  • 1/2 lb boneless chicken cut into small pcs
  • 2 x bay leaves
  • 1/3 c. onions minced
  • 1/4 c. celery minced
  • 1/4 c. green bell peppers diced
  • 1 Tbsp. garlic chopped
  • 1/4 c. tomato sauce
  • 1/2 c. tomatoes diced
  • 2 c. chicken stock
  • 1 c. converted rice uncooked

Direcciones

  1. Heat butter in a large saucepan over high heat.
  2. Add in the andouille and cook till it starts to brown. Add in the chicken and continue too cook till chicken starts to brown.
  3. Stir in bay leaves, Poultry Magic, and 1/2 c. of the onions, celery, and peppers. Add in the garlic and cook till vegetables start to get tender, stirring and scraping bottom of pan. Stir in tomato sauce and cook for 2 min. Stir in remaining vegetables. Stir in stock and rice, mixing well.
  4. Bring mix to a boil, stirring occasionally. Reduce heat and simmer
  5. (covered) over very low heat till rice is tender.