New Orleans JambalayaBy Todd JohnsonIngredients2 boneless chicken breasts 8 oz. Andouille spicy sausage 8 oz. prawns 1 1/2 cups Uncle Ben's white rice 1 each green and red pepper 2 celery stalks 1 small carrot 1 small onion 1/4 head small white cabbage 1/2 tsp. each cumin and coriander 1 tsp. chili powder 4 cloves chopped garlic 1/4 tsp. cayenne pepper 1 Tbl. salt 2 Tbl. tomato paste 3 cups chicken stock 2 green onions 2 Tbl. vegetable oil DirectionsCut chicken into 1" cubes and brown in vegetable oil over medium heat. Add green pepper, red pepper, celery, carrot, onion and white cabbage (all sliced into julienne strips.) Cook vegetables about 4 minutes until the onions become transparent.Add cumin, coriander, chili powder, cayenne pepper, salt and garlic. Add uncooked rice and tomato paste. Add chicken stock, then cover and simmer for 10 minutes. Add Andouille sausage (a spicy Italian sausage will also work) and prawns. Simmer 5 more minutes. Top with sliced green onions. Serves 4. Recipe from Kaspar Donier, Kaspar's |
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