The traditional dishes of any country tend to arise from the peoples and the poorest people, when all pieces of surplus meat available in a pot, along with something easy and cheap to get, such as rice or vegetables are thrown. Thus were born dishes such as paella, stew, fabada, or the jambalaya.
Option 1: Jambalaya of sausage and cajun style chicken
Ingredients (for 6 people):
- 1 large onion
- 1 medium green pepper
- 2 sticks of celery
- 2 jalapeno peppers without seeds (optional)
- 2 teaspoons olive oil
- 350 g of fat sausages
- 2 cloves of garlic
- 800 g of tomato
- 4 cups of water
- 1 tablespoon of tomato paste
- ¾ tablespoons of cajun seasoning
- 230 g of cooked shrimp and without tail
- 2 cups of rice
Procedure:
- Well chop the onion, green pepper, celery and garlic. Cut jalapenos and diced tomatoes. Book.
- In a large saucepan, sauté in oil on both the onions, peppers, celery and jalapenos until they are crispy and tender.
- Add sausage, garlic and saute 1 to 2 minutes more.
- Add the rice and stir until it starts to acquire a golden tone.
- Add tomatoes, water, tomato paste, cajun seasoning and bring to the boil.
- When break to boil, lower the heat, cover the Pan and simmer for 15 minutes.
- Once the rice is done, add the prawns and heat.
Option 2: with rice and Sausage Jambalaya
Ingredients:
- 2 cups of uncooked rice
- 1.5 kg of andouille sausage (or other spicy sausage)
- 3 yellow onions, chopped and large
- ½ tablespoon of black pepper
- ½ cup chopped celery
- 1 teaspoon salt
- 1 teaspoon hot sauce from Louisiana (tabasco)
- 2 tablespoons of butter
- 3 cups of water
- ½ cup chopped green pepper
- 5 large garlic cloves ground
- 1 cup of chopped green onions
- 3 cups of chicken broth
- 1 teaspoon of cayenne pepper
Procedure:
- Cut the sausages into chunks of approximately 0.5 cm in width. In a saucepan, Cook the sausages until they do.
- Remove the Pan and in the same fat sausages, sauté yellow onions until they are translucent.
- Add the butter, water, broth of chicken, salt, ground garlic, green onions, green pepper, celery, two types of pepper and Louisiana sauce and heat.
- Add sausages and boil all together. Once boiling, add the rice and Cook 15 minutes without removing.
- After 15 minutes, remove the rice to mix the contents. Cover the Pan and simmer another 15 minutes.
- When ready, remove from heat and let stand 10 minutes. Serve.
Option 3: Sausage Jambalaya
Ingredients:
- 3 tablespoons of oil
- 600 g of fillet of pork clean
- 1 onion
- 2 celery trunks
- 100 g of sausage
- 50 g of sausage
- 2.5 dl of chicken broth
- 100 g of long rice
- 2 teaspoons grated ginger
- Salt
- Ground black pepper
- ½ teaspoon of turmeric
- ½ teaspoon of paprika
- 1 dash of lemon
- 100 g of peeled prawns
Procedure:
- Cut the Pork fillet and sausages into small cubes of 1 cm of side. Very finely chop the onion and celery trunks and cut sausage into slices.
- In a pan with a tablespoon of oil, Brown the pork tenderloin. Remove from the Pan, add another tablespoon of oil and saute the onion and celery. Remove and set aside.
- In the same pan with more oil if necessary, fry the chorizo and sausages until browned. Book.
- Pour into the Pan half of the broth, scraping the bottom with a wooden spoon to mix everything. Add the remaining broth and heat until it boils.
- Put the last tablespoon of oil in skillet, add rice and fry it, stirring until it is lightly browned.
- Add the broth, pork tenderloin, onion, celery, sausage and sausage and bring to a boil.
- When boil, season with salt and pepper and add the ginger, turmeric, paprika and lemon juice. Remove.
- Cover the Pan and cook everything for 15 minutes. Add the prawns and cook for 5 more minutes, until all the water has evaporated.
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