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Chicken and Sausage Jambalaya
45 minPara 4Nutri-Score C€€
C
45 min
45 minChicken and Sausage Jambalaya
receta de
OneStopChop
@onestopchop
7 recetas
9 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
andouille sausage (sliced)Carne300 g- chicken thighs (cut into pieces)Carne500 g
all-purpose seasoning (to taste)Especias2 g
bell pepper (diced)Frutas y verduras1 pieza
onion (diced)Frutas y verduras1 pieza- celery (diced)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras3 piezas
tomato pasteDespensa30 g
crushed tomatoesDespensa100 g
long grain rice (rinsed)Cereales100 g- chicken brothDespensa250 ml
- green onion (sliced)Frutas y verduras2 piezas
- cooking oilDespensa15 ml
por ración
Nutrición
369kcal
- Carbohidratos
- 26 g
- Proteínas
- 24 g
- Grasas
- 19 g
lo que usará
Utensilios
Cocotte
Espátula
paso a paso
Preparación
- Paso 1
Brown the sausage
- Heat the oil in an enameled cast iron pan over medium-high heat.
- Add the sliced sausage and cook until nicely browned.
- Remove the sausage and set aside.
- Paso 2
Sear the chicken
- Add the cut chicken thighs to the same pan.
- Season with the all-purpose seasoning and cook for a few minutes.
- Remove the chicken and set aside.
- Paso 3
Cook the Holy Trinity
- Reduce the heat to medium.
- Add the bell pepper, onion and celery and cook until softened.
- Stir in the garlic, tomato paste and crushed tomatoes.
- Paso 4
Add rice and liquids
- Mix in the rice and let everything come together.
- Return the sausage and chicken to the pan.
- Pour in the chicken broth and season very well, then stir to combine.
- Paso 5
Simmer the jambalaya
- Bring everything to a boil.
- Turn the heat down to low, cover and cook until the rice is tender.
- Turn off the heat and let everything fluff.
- Paso 6
Finish and serve
- Fluff the jambalaya with a spatula.
- Top with sliced green onion and serve hot.
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