Description
Jambalaya - essentially American (Louisiana) pilaf. I offer a recipe from the expert on club "What? Where? When?" Boris Burda from his book "Delicious! Culinary journey with an expert".
Ingredients
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Figure
150 g
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Sausages
200 g
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Bacon
100 g
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Seafood
200 g
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Onion
1 piece
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Garlic
1 tooth
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Pepper
1 piece
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Tomato
2 piece
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Tomato sauce
2 Tbsp
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Peppers red hot chilli
0.25 tsp
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Black pepper
0.25 tsp
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Melissa
-
Oregano
-
Salt
-
Butter
1 Tbsp
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Chili
1 piece
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Vegetable oil
1 Tbsp
Cooking
For jambalaya usually use "yesterday's" Fig. Take rice aquatics Color Mix by "Mistral".
Fill with water in the ratio of 1 to 2.5. Bring to a boil, diminish the fire and cook with the lid closed, until tender, 35 minutes. This rice can be stored in the refrigerator up to three days and use as directed.
Take onions, cut in small cubes, also grind garlic. Bulgarian pepper cut into thin strips.
In a pan put some butter, sliced onions, garlic and bell pepper, fry for 2 minutes. Add finely chopped tomatoes, ground red pepper, ground black pepper and salt. Mix everything and stew for 10 minutes.
Add tomato sauce, a pinch of lemon balm and oregano, a pod of red chili pepper, stir.
Take meat products. Hunting and homemade pork sausages cut into rings, bacon strips.
In vegetable oil in a frying pan, fry until crust meat products. Add to them the seafood. Don't be afraid of a combination of meat and seafood. I have cooked frozen shrimp and frozen scallops (thawed and all pre-cleaned).
Combine tomato sauce and meat-moreproduktov sauté.
Add the rice mixture, stir.
Put the mixture in a pot or ceramic form and put in heated to 220 degrees oven for 15 minutes to jambalaya came to the condition.
Serve the jambalaya hot. Bon appetit!
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