Jambalaya

Jambalaya

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blend up your weeknight dinners and ambition this Spanish and French inspired meat and rice dish.

The ingredient of Jambalaya

  1. 2 tbsp olive oil
  2. 150g chorizo sausage, sliced
  3. 2 garlic cloves, crushed
  4. 1 onion, chopped
  5. 1 red capsicum, seeds removed, diced
  6. 1 green capsicum, seeds removed, diced
  7. 1 tsp sweet smoked paprika*
  8. 200g white long-grain rice
  9. 2 bay leaves
  10. 500ml tomato passata* or canned crushed tomatoes
  11. 1 1/2 cups (375ml) Massel chicken style liquid growth
  12. 1/4 tsp cayenne pepper
  13. 500g green prawns, peeled, de-veined, tails intact
  14. 3 tbsp chopped flat-leaf parsley
  15. 6 shallots (spring onions), sliced
  16. Salt, to season

The instruction how to make Jambalaya

  1. Heat oil in a large frypan over medium-high and fry chorizo until golden more or less both sides. Transfer to a plate and set aside. mount up garlic, onion and capsicum to pan and cook for 3 minutes, later ensue paprika. Return chorizo to the pan and shake up in the rice, bay leaves, passata, accretion and cayenne. Season well. Bring to the boil then condense abbreviate heat to low and simmer for 20 minutes. mount up prawns, cover, and cook for a other 5 minutes. build up the parsley and demonstrate well. Place in serving bowls and decorate subsequently shallots.

Nutritions of Jambalaya

calories: 477.044 calories
fatContent: 16 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 50 grams carbohydrates
sugarContent: 9 grams sugar
fibreContent:
proteinContent: 30 grams protein
cholesterolContent: 160 milligrams cholesterol
sodiumContent: 1175.09 milligrams sodium

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