Bucatari5stele
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Aici puteti gasi ultimele noutati in domeniul gastronomiei profesionale, de la cele mai exotice preparate de bucatarie internationala si nu numai cu proponderenta in cea asiatica dar si in bucataria franceza la mancare gatita in casa.


JAMBALAYA WITH CHORIZO AND PRAWNS 10616210
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    JAMBALAYA WITH CHORIZO AND PRAWNS

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    1JAMBALAYA WITH CHORIZO AND PRAWNS Empty JAMBALAYA WITH CHORIZO AND PRAWNS on Wed Mar 25, 2015 6:02 pm

    Chef Pipos Petre

    Chef Pipos Petre
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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

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