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Receta Chicken and Sausage Jambalaya
by Hadrian Nataprawira

Chicken and Sausage Jambalaya

http://jambalayarecipe.blogspot.com/2011/10/chicken-and-sausage-jambalaya.html

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 1 lb. smoked pork sausage (sliced)
  • 1 lb. boneless chicken thighs (or breasts if you don’t like dark meat) dark=more flavor
  • 3 c. white long grain rice
  • 6 c. water
  • 1 tsp. vegetable oil
  • 1 chopped white onion
  • 1 chopped green bell pepper
  • 3 tsp. of chopped/minced garlic
  • 3 chicken bouillon cubes
  • 2 tbsp. salt (or to taste)
  • 1 tbsp. Pepper (or to taste)
  • 3-4 drops of kitchen bouquet sauce (optional – this is for darker color)
  • A few sprinkles of cayenne pepper
  • Robert’s Louisiana seasoning (or "Season All") – teaspoon
  • 1 tsp. worchestershire sauce
  • 1 tsp. Louisiana Hot Sauce
  • 1 "splash" of beer

Direcciones

  1. JAMBALAYA RECIPE INSTRUCTIONS
  2. Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce. The Jambalaya recipe is ready to serve...enjoy it !