Tuesday, December 8, 2015
Recipe Chicken and Shrimp Jambalaya
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 pound medium shrimp, peeled and deveined
3/4 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 ounces turkey kielbasa, halved and cut into 1/4-inch-thick slices
2 bags boil-in-bag long-grain rice
2 garlic cloves, minced
2 cans diced tomatoes with onion and green peppers, undrained
1 can fat-free, lower-sodium chicken broth
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 tbsps chopped fresh flat-leaf parsley
2 tsps salt-free Cajun seasoning
1 tbsp hot sauce
1 tbsp canola oil
1/2 tsp dried thyme
1/4 tsp Spanish smoked paprika (optional)
Fresh parsley leaves (optional)
How To Make Chicken and Shrimp Jambalaya:
Heat a large skillet over high heat. Add oil.
Add chicken and cook 4 minutes, stirring occasionally. Place chicken in an electric slow cooker.
Add onion, bell pepper, celery, and garlic to pan and sauté 4 minutes or until tender.
Add onion mixture, turkey kielbasa, Cajun seasoning, dried thyme, smoked paprika, 2 cans diced tomatoes with onion and green peppers, and chicken broth into slow cooker. Cover and cook on LOW for 5 hours
Cook rice according to package directions.
Add cooked rice and remaining ingredients except parsley garnish to slow cooker. Cover and cook on HIGH 15 minutes or until shrimp are done.
Garnish with parsley leaves, if desired.
3 cloves of chopped garlic
2 red sliced chilies
100 grams of cubes chicken meat in 1 cm
150 grams of peeled shrimp
6 pieces of fish balls (cut in 2 parts)
2 sliced leeks
2 beaten off eggs plus 1/4 teaspoon salt
450 grams of cold rice
1 teaspoon fish sauce
1 teaspoon soy sauce
1/2 teaspoon ground pepper
1 1/4 teaspoon salt
1 tablespoon Angciu
Saute the garlic and chilli until fragrant. Insert meat chicken and shrimp. Stir until cooked.
Enter the leeks. Stir until wilted. Add the scrambled eggs and fish balls. Stir until grainy.
Add rice, stir until blended.
Add fish sauce, soy sauce, pepper powder, salt, and angciu. Stir until the spices to infuse.