Jambalaya – hodgepodge – a detailed recipe cooking. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 500 gr. boneless and white chicken and boneless skin
- 350 gr smoked sausage anduy, diced
- 450 gr raw peeled shrimp
- 1 tbsp. l olive oil
- 1 tbsp. l (15 gr.) Butter
- 1 medium onion chopped
- 2 stalks of celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf, fresh or dried
- 2 – 3 tbsp. l wheat flour
- 400 gr. diced tomatoes in their own juice
- 400 gr. chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp seasonings for poultry
- 1 tsp Worcestershire sauce
- 2 tbsp. white rice
- Chopped green onions and thyme, garnished
- A few drops of hot sauce or 2 pinches of cayenne pepper
Recipes with similar ingredients: shrimp, anduy sausage, rice, tomatoes, celery, sweet pepper, bay leaf, cayenne pepper ground, cumin, chili seasoning, poultry seasoning, sauce Worcestershire, thyme
Recipe preparation:
- Cook the rice as indicated on the packaging. Heat large deep frying pan at high temperature. Add olive and butter. Sauté chicken for 3 minutes, add sausage and fry another 2 minutes Add 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 tomatoes and stock and season with cumin, chili, seasoning for poultry and Worcestershire sauce. Bring the liquid to a boil and add the shrimp.
- Cook shrimp 5 minutes until pink and solid condition. Remove the pan from the heat. Put the dish in small bowls. Using an ice cream spoon, place a ball of rice in the center of the bowl on top of the jambalaya. Sprinkle the dishes with salt, pepper, chopped onion and thyme leaves.
