Esta es una exhibición prevé de cómo se va ver la receta de 'Classic Jambalaya' imprimido.

Receta Classic Jambalaya
by DCMH

Classic Jambalaya
Calificación: 4/5
Avg. 4/5 1 voto
  Cajun
  Raciónes: 60

Ingredientes

  • 6 lbs 4 oz pork, 3/4" cubes
  • 2 lbs 8 oz fully cooked boneless ham
  • 1 lbs 14 oz chorizo sausage
  • 5 Tbsp corn oil
  • 1 lb 1 1/2 oz green pepper, diced
  • 5 lbs 12 oz fresh diced onions
  • 1 lbs 10 1/2 oz green onions
  • 2 qt 1/2 cup water
  • 3 3/4 oz beef base
  • 2 lbs 2 oz long grain white rice
  • 3 3/4 oz chili powder
  • 2 1/2 tsp whole thyme
  • 1 tsp ground cloves
  • 1/2 tsp cayenne pepper
  • 1 1/4 oz bay leaves
  • 2 lbs 8 oz shrimp, p&d, raw, medium, broken
  • 3 1/4 oz pepper sauce
  • 10 Tbsp fresh parsley

Direcciones

  1. Cover rice with water and place in steamer for 15 minutes. The rice should be slightly undercooked. Remove and set aside.
  2. Steam pork cubes in steamer until tender. Set aside.
  3. Dice onions and peppers. Dice ham into 1/2 inch cubes.
  4. Heat oil in kettle and add vegetables, pork, ham, and seasonings, and cook gently for 5 minutes.
  5. Add the sliced sausage and continue cooking over low heat for another 5 minutes.
  6. Add the cooked rice, water, and beef base. Mix well and bring the mixture to a boil. Cover and reduce heat to a low simmer and cook for 15 minutes. Turn off heat.
  7. Stir in shrimp pieces and allow mixture to stand for 10 minutes.
  8. Adjust seasoning to taste; the flavor should be full and spicy.