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Receta Jambalaya, Joe Cahn's
by Global Cookbook

Jambalaya, Joe Cahn's
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  Raciónes: 12

Ingredientes

  • 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pcs salt and grnd black pepper
  • 1/4 c. vegetable oil
  • 1 1/2 lb lowfat sausage cut in 1/4-inch slices
  • 4 c. minced onion
  • 2 c. minced celery
  • 2 c. minced green bell pepper
  • 1 Tbsp. chopped garlic
  • 5 c. chicken stock (or possibly water flavored with chicken bouillon)
  • 2 Tbsp. Kitchen Bouquet (browning agent)
  • 2 Tbsp. seasoning salt
  • 4 c. uncooked long grain white rice
  • 2 c. sliced green onion

Direcciones

  1. Season chicken with salt and pepper; brown in warm oil in 8-qt Dutch oven or possibly stockpot over medium-high heat. Add in sausage; cook 5 to 7 min. Remove chicken and sausage from pan; set aside. Add in onions, celery, green peppers and garlic; cook, stirring 7 to 10 min or possibly till vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil; add in rice and return to a boil, cover and reduce heat to simmer. Cook 10 min; remove cover and stir. Replace cover and cook 15 to 20 min or possibly till liquid is absorbed and rice is tender. Stir in green onions.
  2. For red jambalaya, substitute two Tbsp. paprika.
  3. Makes 12 servings.
  4. Four Tips
  5. Use 1 c. of rice for every 2 c. of vegetables (onion, celery, bell pepper)
  6. Use 1 1/4 c. liquid for every 1 c. of uncooked rice 1 c. of uncooked rice will make 3 c. of cooked rice, season accordingly Cook jambalaya for a total of 25 to 30 min, stirring well after 10 min
  7. NOTES : This is my favorite tailgate recipe because you can put just about anything in it - if it walks, crawls, swims or possibly flies - it can be thrown into jambalaya. Everything goes into one pot so clean up's a breeze.