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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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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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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