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Jambalaya is a Creole, Louisiana word that has all the elements of the dish in it's name.Jam is from the Frech jambon or ham and ya is an old African word for rice.It has the Southern cooking musts- the trinity of celery, green pepper and onion, and the browned roux of butter and flour.
Ingredients:
3 tablespoons oil
2 tablespoons plain flour
37g grams pork liempo (shoulder butt), cut into cubes
375 grams spicy pork chorizo (sausage), sliced crosswise into 1/4- inch thick pieces
8 chicken thighs, remove bones
2 celery stalks, sliced into thin pieces crosswise
1 large onion, sliced
4 garlic cloves, crushed
1 Jalapeno chilli, desseded, cored and diced
1 bouquet garni (a bundle of fresh bay, thyme, parsley and sage, tied together)
1 teaspoon dried chilly flakes
1/2 kilo tomatoes, chopped
2 cups white rice, long-grained preferred
4 cups boiling chicken or pork stock
1/2 cup ham, in long slices
1/4 kilo uncooked prawns, shell-on
salt and freshly ground black pepper
How to:
Heat the oil in a large casserole.Stir in the flour and cook to a golden brown.
Add the pork and sausage and cook, stirring and turning, for about 7 minutes until brown.Remove from the pan using a slotted spoon.
Add the chicken and saute until golden-brown and firm.Return the pork and sausage to the pan.Add the celery, onion, garlic, Jalapeno, bouquet garni and chilly flakes .Stir for 2 minutes.
Add the tomatoes and rice, and stir until the rice is well coated.
Add the hot stock, return to boil, cover and reduce(about 10 miutes) then add the ham and prawns.
Cover and cook for another 5 minutes until the prawns are pink and firm and the liquid almost completely absorbed.Taste and season with salt and pepper if needed.Stir gently.
Cover the pan and let stand for 3-4 minutes with the heat very low until steam escapes.The rice is done.
Posted 9th March 2014 by Pipos Petre
Labels: bucatari 5 stele Jambalaya with chorizo and prawns recipe recipes
Foto can be found here: [You must be registered and logged in to see this link.]
Jambalaya is a Creole, Louisiana word that has all the elements of the dish in it's name.Jam is from the Frech jambon or ham and ya is an old African word for rice.It has the Southern cooking musts- the trinity of celery, green pepper and onion, and the browned roux of butter and flour.
Ingredients:
3 tablespoons oil
2 tablespoons plain flour
37g grams pork liempo (shoulder butt), cut into cubes
375 grams spicy pork chorizo (sausage), sliced crosswise into 1/4- inch thick pieces
8 chicken thighs, remove bones
2 celery stalks, sliced into thin pieces crosswise
1 large onion, sliced
4 garlic cloves, crushed
1 Jalapeno chilli, desseded, cored and diced
1 bouquet garni (a bundle of fresh bay, thyme, parsley and sage, tied together)
1 teaspoon dried chilly flakes
1/2 kilo tomatoes, chopped
2 cups white rice, long-grained preferred
4 cups boiling chicken or pork stock
1/2 cup ham, in long slices
1/4 kilo uncooked prawns, shell-on
salt and freshly ground black pepper
How to:
Heat the oil in a large casserole.Stir in the flour and cook to a golden brown.
Add the pork and sausage and cook, stirring and turning, for about 7 minutes until brown.Remove from the pan using a slotted spoon.
Add the chicken and saute until golden-brown and firm.Return the pork and sausage to the pan.Add the celery, onion, garlic, Jalapeno, bouquet garni and chilly flakes .Stir for 2 minutes.
Add the tomatoes and rice, and stir until the rice is well coated.
Add the hot stock, return to boil, cover and reduce(about 10 miutes) then add the ham and prawns.
Cover and cook for another 5 minutes until the prawns are pink and firm and the liquid almost completely absorbed.Taste and season with salt and pepper if needed.Stir gently.
Cover the pan and let stand for 3-4 minutes with the heat very low until steam escapes.The rice is done.
Posted 9th March 2014 by Pipos Petre
Labels: bucatari 5 stele Jambalaya with chorizo and prawns recipe recipes