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Deborah

Deborah Dana
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Recipe of Jambalaya
Recipe

Jambalaya

1h 15 mins
Half
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This recipe is originally from New Orleans, a delicious combination of shrimp with tomatoes, peppers, rice, meats and verdruas.
Learn more about Deborah Dana

Ingredients

6 portions
  • 1 kilo medium shrimp, peeled, deveined and cut into pieces
  • 3/4 cups rice
  • 1 can tomato puree
  • 500 grams tomtato, chopped (500 grams)
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 5 cloves garlic
  • 1 green bell pepper, seedless and chopped
  • 2 branches celery
  • 3 tablespoons parsley
  • 200 grams chicken breast, in cubes
  • 1 tablespoon cayenne pepper

Preparation

Heat the oil in a large skillet over medium heat. I tore the onion, the pepper, the garlic, and the celery until the onion is translucent.
Add the parsley, chicken and cayenne pepper. Cook, mixing constantly for 5-6 minutes.
Add the tomatoes, the tomato puree and 1 3/4 cup of cold water. Allow it to cook until it starts to boil and allow it to boil for 5 minutes.
Add the rice and mix well. Allow the mixture to boil and reduce the heat to a low heat. Cover and allow to 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.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Roselia Robledo
02/03/2019 07:07:07
Se ve rica
Alejandro Cardenas
11/07/2018 16:02:21
La tengo que hacer y probarla

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