Jambalaya
This recipe is from New Orleans, a delicious combination of shrimp with tomatoes, peppers, rice, meats, and vegetables.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
6
Servings
- 1 kilo medium-sized shrimp, peeled, deveined, and cut into pieces
- 3/4 cups rice
- 1 can tomato purée
- 500 grams tomato, chopped (500 grams)
- 1 tablespoon olive oil
- 1 onion, chopped
- 5 cloves garlic
- 1 green bell pepper, seedless and chopped
- 2 sprigs celery
- 3 tablespoons parsley
- 200 grams chicken breast, in cubes
- 1 tablespoon cayenne pepper
Preparation
1h 15 mins
0 mins
Medium
- Heat the oil in a large skillet over medium heat. Sauté the onion, bell pepper, garlic, and celery until the onion is translucent.
- Add the parsley, chicken, and cayenne pepper. Cook, stirring constantly for 5-6 minutes.
- Add the tomatoes, tomato puree, and 1 3/4 cups of cold water. Allow to cook until it starts to boil and let it boil for 5 minutes.
- Add the rice and mix well. Allow the mixture to come to a boil and reduce the heat to low. Cover and let cook for 45 minutes or until the rice is well cooked.
- Add the shrimp and cook for 5 more minutes. Season with salt and cayenne pepper and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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