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Receta Oyster And Sausage Jambalaya
by Global Cookbook

Oyster And Sausage Jambalaya
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Ingredientes

  • 2 x bay leaves
  • 1 tsp salt
  • 1 tsp gumbo file
  • 1/2 tsp black pepper
  • 1/2 tsp white pepper
  • 1/2 tsp dry mustard
  • 1/2 tsp cayenne
  • 1/2 tsp chili pwdr
  • 1/2 tsp cumin
  • 1/2 tsp thyme leaves
  • 1/4 tsp grnd cloves
  • 3 Tbsp. butter
  • 2 c. minced onion
  • 1 c. minced green bell pepper
  • 1 c. minced celery
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. chopped parsley
  • 1 c. finely-minced Tasso ham
  • 1 lb lean pork cut 1/2" cubes
  • 6 x smoked Andouille sausages sliced 1/2" thick
  • 1 1/2 c. raw long-grain white rice
  • 1 can whole tomatoes - (16 ounce) liquid removed
  • 3 c. beef stock
  • 1 pt fresh-shucked oysters - (abt 24 medium) liquid removed

Direcciones

  1. Make seasoning mix: Grind bay leaves and mix with remaining spices and herbs.
  2. In a heavy 7- to 8-qt pot or possibly kettle heat butter over low heat. Add in onions, green pepper, celery, garlic, parsley, Tasso and pork and brown over low heat, stirring constantly, 15 min. Add in sausage and seasoning mix, mix thoroughly and continue cooking, stirring frequently, for 20 min.
  3. Add in rice, raise heat to medium and cook 5 min, or possibly till rice is lightly browned, stirring and scraping sides and bottom of pot. Add in tomatoes, stock and oysters and mix gently. Raise heat to high, bring to a boil and cook, uncovered, 5 min.
  4. Cover pot, reduce heat to low and cook 40 min, stirring gently every 5 - 10 min. If too dry, add in 1/4 to 1/2 c. water after about 30 min. Uncover pot, raise heat to medium and allow rice to dry out, about 10 min without stirring. Stir very gently, so as not to break up oysters and serve immediately.
  5. This recipe yields 4 to 6 servings.