Jambalaya - a hodgepodge
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Jambalaya - a hodgepodge of dishes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 g of boneless and skinless white and dark chicken meat
- 350 g smoked andouille sausages, cut into cubes
- 450 g raw peeled shrimp
- 1 tbsp. l. olive oil
- 1 tbsp (15 g) butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf, fresh or dried
- 2 - 3 tbsp. wheat flour
- 400 g diced tomatoes in their own juice
- 400 g chicken broth
- 1 teaspoon cumin
- 1 tsp chili powder
- 1 teaspoon poultry seasoning
- 1 tsp Worcestershire sauce
- 2 cups white rice
- Chopped green onions and thyme, for garnish
- A few drops hot sauce or 2 pinches of cayenne pepper
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Recipes with similar ingredients: shrimps, andouille sausage, rice, tomatoes, celery, sweet pepper, bay leaf, ground cayenne pepper, cumin, chili seasoning, poultry seasoning, Worcestershire sauce, thyme
Cooking the dish according to the recipe:
- Cook rice as directed on package.
Heat a large, deep skillet over high heat. Add olive oil and butter. Brown the chicken for 3 minutes, then add the sausage and cook for another 2 minutes. Add the onion, celery, pepper, bay leaf, and cayenne pepper. - Sauté the vegetables for 5 minutes, sprinkle with flour, and cook for 1 or 2 minutes. Add the tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire sauce. Bring to a simmer and add the shrimp.
- Cook the shrimp for 5 minutes, until pink and firm. Remove from heat. Transfer the jambalaya to shallow bowls. Using an ice cream scoop, place a scoop of rice in the center of the bowl on top of the jambalaya. Season the dishes with salt, pepper, chopped onion, and thyme leaves.
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