A new variation of the Creole Jambalaya prepared from rice with sausage, a kind of paella or pilaf. In this recipe the dish is cooked in the form of soup and consists of fried smoked chicken sausage, green onions, celery, bell pepper, garlic and cajun seasoning. Roast mixed in a pan with chicken stock, rice, tomatoes and brought to preparedness. Nutritional value of one serving: (4 total) Calories 413, total fat 18 g., saturated fat g., proteins 19 g., carbohydrates 42 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
The photodishes: Antonis Achilleos Duration: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. long grain rice
- 400 gr. canned tomato without added salt, diced
- 340 gr smoked sausage from chicken and / or turkey minced meat, cut first along and then cut thin sliced
- 3 tbsp. l extra virgin olive oil
- 4 feathers of green onion, finely chopped (white and green parts separately)
- 1 chopped celery stalk
- 1 chopped red bell pepper
- 3 minced cloves of garlic
- 1 tsp Cajun seasoning
- 4 tbsp. lightly salted chicken stock
- 1 bay leaf
- Coarse salt
- Corn bread for serving
Recipes with similar ingredients: long grain rice, tomatoes, sausage, minced chicken, minced turkey, corn bread, green onions, celery, sweet pepper, garlic, bay leaf, seasoning kajun
Recipe preparation:
- Heat over a large saucepan over moderate heat. brazier. Add olive oil to it. Add the sausage and cook 3 minutes until golden, stirring occasionally. Lay out on a plate with a slotted spoon.
- In the pan add the white parts of the onion, celery and Bulgarian pepper. Cook, stirring, for 2 minutes, until soft. Add garlic and cajun seasoning. Cook for 1 minute.
- Add 1.5 tbsp. water, chicken stock, rice, tomatoes and bay sheet. Bring to a boil and cook for 15 minutes until rice becomes soft. Put the sausage back into the pan and salt. Take out Bay leaf. Sprinkle the soup with green onions and serve to a table with corn bread.
