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Add a photoI always thought jambalaya was an intense all day process. But this was relatively quick and so absolutely delicious! This recipe is from Ina Garten's book 'Foolproof'.
Порций: 10
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Ингредиенты
- olive oil
- 1 1/2 lbs andouille sausage, cut on an angle into 1/2" thick pieces
- 8 chicken thighs
- salt
- pepper
- 2 T butter
- 1 large onion, diced
- 2 red bell peppers, diced
- 3 large celery stalks, diced
- 1-28 oz. can diced tomatoes, drained
- 2 jalapenos, diced
- 1 T minced garlic
- 2 T tomato paste
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne
- 1 c dry white wine (I used Pinot Grigio)
- 5 c chicken stock
- 3 c white rice, long grain
- 3 bay leaves
- 1 lb shrimp (I used 20-25 ct, pre-cooked and just added them last, but if you use raw make sure to add them in about 20 minutes before you're ready to serve)
- 1/2 c parsley, minced
- 1/2 c green onions, minced
- 1/4 c lemon juice
Инструкции
- Heat about 2 T olive oil in a large pot (I mean large!) and cook the sausage until it's brown.
- Remove to a bowl.
- Season the chicken thighs with salt and pepper.
- Add to the same pot and cook 5 minutes on each side. Don't worry if it isn't totally cooked through, it will finish cooking later.
- Remove to a bowl. And as tempting as it sounds, you really do want to cook them separately.
- Add the butter, onions, bell peppers, celery, salt and pepper and cook until the onions are clear and the veggies are tender.
- Add the tomatoes, jalapenos, garlic, tomato paste, oregano, thyme, cayenne, some more salt and cook for about 2 minutes.
- Add the white wine and scrape up all the delicious brown bits.
- Add stock, rice, sausage, chicken, bay leave and bring the whole lot to a boil.
- Cover and let it simmer for 20 minutes.
- If you're using raw shrimp, add them now and cook for another 15 minutes. If you're not, add the cooked shrimp, parsley, green onion and lemon juice.
- Let it sit for another 10 minutes until the rice is cooked completely and everything is hot and the flavors are blended.
- Discard the bay leaves and top with extra parsley before serving!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 495g | |
| Recipe makes 10 servings | |
| Calories 632 | |
| Calories from Fat 262 | 41% |
| Total Fat 29.15g | 36% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.08g | |
| Cholesterol 153mg | 51% |
| Sodium 928mg | 39% |
| Potassium 822mg | 23% |
| Total Carbs 54.21g | 14% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.37g | 3% |
| Protein 31.71g | 51% |
