Creole Jambalaya



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Creole Jambalaya

Nutritive Information

  • Fat: 3.37 g
  • Saturated fat: 0.85 g
  • Energy: 282 Kcals / 1185 KJ
  • Cholesterol: 51.33 mg
  • Fibre: 1.55g

Ingredients

  • Chicken thighs, skinned and diced: 4 boneless

  • Green pepper: 1 large , seeded and sliced

  • Celery sticks, sliced: 3

  • Spring onions, sliced: 4

  • Chicken stock: about 300 ml / 1/2 pint / 11/4 cups

  • Tomatoes: 400 g / 140 oz can

  •  Ground cumin: 5 ml / 1 tsp

  • Ground allspice: 5 ml / 1 tsp

  • Cayenne pepper: 2.5 ml / 1/2 tsp

  • Dried thyme: 5 ml / 1 tsp

  • Long grain rice: 300 g / 10 oz / 1 1/2 cups

  • Peeled prawns: 200 g / 7 oz cooked

  • Salt and black pepper

Instructions

  • Fry the chicken in a non-stick pan without fat, turning occasionally, until golden brown.

  • Add the pepper, celery and onions with 15 ml / 1 tbsp stock.  Cook for a few minutes to softern, then add the tomatoes, spices and thyme.

  • Stir in the rice and stock.  Cover closely and cook for about 20 minutes, stirring occasionally, until the rice is tender.  Add more stock if necessary.

  • Add the prawns and heat well.  Season and serve with a crisp salad.

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