by admin | 23/03/2014 19:42
Origin of dish: Exotic
Type of cooking: Hob
Preparation time: 10 minutes
Cooking time: 1 minutes
Ingredients (for 2-4 people) :
-1 Habanero chilli (Optional)
-2 tablespoons vegetable oil
-2 cups chopped onions
-1 cup chopped bell pepper
-1/2 cup chopped celery
-Salt and cayenne
-1 pound of diced chicken thigh.
-1 pound smoked sausage, sliced into 1/4-inch slices ( Andouille or Chorizo )
-4 bay leaves
-2 cups chopped tomatoes, peeled and seeded
-1 tablespoon chopped garlic
-2 cups white rice (long grain)
-6 cups chicken stock
-2 pounds crawfish tails (Crayfish)
-1 cup chopped green onions. (Spring onions)
In a large saucepan, start by heating the vegetable oil.
When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne.
Saute the vegetables for about 5 minutes, or until the vegetables are wilted
.Add the diced chicken and saute for 4 minutes.
Next, add the sausage and saute for a further 2 minutes.
Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes and then add the stock. Season with salt and cayenne to finish.
Bring the liquid up to a boil and reduce to a simmer.
Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed.
Stir in the crawfish tails and green onions and reseason if necessary and you’re all set!
Source URL: http://recipesden.com/chicken-crawfish-and-chorizo-jambalaya/
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