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Ingredientes
- 2 c. enriched white rice
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. butter
- 1 lb boneless skinless white or possibly dark meat chicken
- 3/4 lb andouille casing removed, and diced
- 1 med onion minced
- 2 x celery ribs minced
- 1 x green bell pepper minced
- 1 x fresh or possibly dry bay leaf
- 2 Tbsp. cayenne pepper sauce
- 2 Tbsp. all-purpose flour - (to 3)
- 1 can diced tomatoes in juice - (14 ounce)
- 1 can chicken stock or possibly broth - (14 ounce)
- 1 tsp cumin
- 1 tsp dark chili pwdr - (rounded)
- 1 tsp poultry seasoning
- 1 tsp Worcestershire sauce
- 1 lb raw medium shrimp deveined, peeled (ask for easy peel at fish counter) Coarse salt to taste Freshly-grnd black pepper to taste Minced scallions for garnish Minced fresh thyme for garnish
Direcciones
- Cook rice to package directions.
- Place a large, deep skillet over medium-high heat. Add in oil and butter to the pan. Cube chicken and place in warm oil and butter. Brown chicken 3 min, add in sausage, and cook 2 min more. Add in onion, celery, pepper, bay, and cayenne.
- Saute/fry vegetables 5 min, sprinkle flour over the pan and cook 1 or possibly 2 min more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add in shrimp.
- Simmer shrimp 5 min till pink and hard. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, minced scallions, and thyme leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 4 servings | |
| Calories 570 | |
| Calories from Fat 83 | 15% |
| Total Fat 9.44g | 12% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 474mg | 20% |
| Potassium 658mg | 19% |
| Total Carbs 85.95g | 23% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.4g | 2% |
| Protein 32.43g | 52% |
