Description
One of my most favorite dishes. Spicy Creole version of "risotto" with chicken, spicy smoked sausage, and shrimp. Prepared in two ways. First with rice (pilaf) and the second is when the sauce with chicken, shrimp, smoked sausage/sausage is made separately and then poured over the rice. I like the consistency as risotto. If you prefer a more crumbly rice, cook it separately, then pouring the jambalaya. Bon appetit! :-)
Ingredients
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Chicken
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Shrimp
300 g
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Sausage
500 g
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Sweet pepper
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The Apium graveolens Dulce
0.5 cup
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Onion
1 piece
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Thyme
0.5 tsp
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Oregano
0.5 tsp
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Paprika sweet
1 tsp
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Salt
0.5 tsp
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Pepper Cayenne
0.5 tsp
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Figure
1.5 cup
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Tomato
1 can
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Broth
2.5 cup
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Green onions
3 piece
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Parsley
2 Tbsp
Cooking
Fry the chicken pieces on all sides and remove from pan. Cut wieners/sausages, onion, sweet pepper (I added), celery.
Sauté the onions, celery, bell peppers, sausage in olive oil with all speciali. Be careful with Cayenne pepper, add a little bit of everything :-)
Pour into the pan the tomatoes from the jar with juice, chicken broth and pour the rice (if you choose to cook it separately, then the tomatoes and broth). If the rice is made separately, then return the chicken back to the pan, cover and let simmer on low heat for 30 minutes, add the peeled shrimp, green onions, parsley and another 5 minutes. Serve on top of cooked rice. If you decide to do with the rice, after boiling the broth, put all the contents of the pan into a bowl for the oven, put on top of the chicken, close the lid (with foil) and bake for 40-45 minutes at a temperature of 175-180*C, or until rice and chicken. Stir in shrimp, green onions, and parsley, cover again and bake another 8-10 minutes (until cooked shrimp)
Bon appetit!
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