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Receta Iris Rideau's French Quarter Jambalaya
by Global Cookbook

Iris Rideau's French Quarter Jambalaya
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  Raciónes: 6

Ingredientes

  • 3/4 lb Andouille or possibly smoked sausage Extra virgin olive oil as needed
  • 6 x chicken drumettes
  • 3/4 lb peeled deveined shrimp
  • 1/2 x green bell pepper minced fine
  • 1/2 x onion minced fine
  • 1/2 c. finely-minced parsley
  • 1 x garlic clove minced fine
  • 1/4 c. canned tomato sauce
  • 3 sm bay leaves
  • 1 tsp fresh thyme leaves Salt to taste Freshly-grnd black pepper to taste
  • 1 dsh cayenne pepper
  • 3 c. water
  • 1 1/2 c. rice

Direcciones

  1. Halve sausage lengthwise and then slice crosswise. Saute/fry sausage in large skillet with 1 tsp. extra virgin olive oil and remove. Without washing pan, saute/fry chicken drumettes in additional 1 tsp. extra virgin olive oil and remove. Repeat with shrimp and remove.
  2. Without washing pan, add in 1 tsp. oil and saute/fry bell pepper, onion, parsley and garlic till lightly browned. Add in tomato sauce, bay leaves, thyme and salt, pepper and cayenne to taste, then bring to simmer.
  3. Add in 1 1/2 c. water, rice and sauteed sausage, chicken and shrimp and bring to boil. Reduce heat and simmer, covered, 15 to 20 min, stirring occasionally. Add in 1 1/2 more c. water and continue to simmer, covered, till water is absorbed and rice is cooked, 45 to 60 min, stirring occasionally. Throw away bay leaves.
  4. This recipe yields 6 servings.