Creado con IA
Jambalaya
50 min Media
Ingredientes
4 Raciones
- Long-grain rice1 1/2 cups
- Chicken breast1 pound
- Andouille sausage8 ounces
- Shrimp1 pound
- Onion1 large
- Bell pepper1 large
- Celery2 stalks
- Garlic3 cloves
- Canned tomatoes14,5 ounces
- Chicken stock2 1/2 cups
- Cajun seasoning1 tablespoon
- Bay leaves2 leaves
- Thyme1/2 teaspoon
- Green onions3 stalks
- Saltto taste
- Pepperto taste
- Olive oil2 tablespoons
Preparación
- 1
Heat the olive oil in a large pot over medium-high heat.
- 2
Cut the chicken breast into bite-sized pieces and slice the Andouille sausage. Add both to the pot and cook until the chicken is browned.
- 3
Chop the onion, bell pepper, and celery. Mince the garlic. Add the vegetables and garlic to the pot and sauté until the onions are translucent.
- 4
Stir in the Cajun seasoning, thyme, and bay leaves, cooking for about 1 minute until fragrant.
- 5
Pour in the canned tomatoes (with their juice) and chicken stock. Bring the mixture to a simmer.
- 6
Rinse the long-grain rice under cold water and add it to the pot. Stir well to combine all the ingredients.
- 7
Reduce the heat to medium-low, cover the pot, and let it simmer for about 20-25 minutes, or until the rice is nearly cooked through.
- 8
While the rice is cooking, peel and devein the shrimp if not already done.
- 9
