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Shrimp jambalaya

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by: Allicia






Easy and flavorful, this jambalaya is perfect for beginners.




ingredients

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serves: 6

1/4 cup canola oil

4 oz (100 g) smoked chorizo (or spicy sausage, sliced)

2 teaspoons paprika

8 cloves garlic (chopped)

1 onion (chopped)

2 green bell peppers (seeded and chopped)

4 stalks celery (sliced)

2 medium-hot red chile peppers (seeded and minced)

1 lb (450 g) skinned boneless chicken (cut into 1-inch (2.5-cm) pieces)

1 lb (450 g) peeled, raw medium shrimp

2 leaves bay

1 leaves from sprig of thyme

1 teaspoon chopped oregano

2 2/3 cups (450 g) long-grain rice

5 cups (1.2 Iiters) Chicken Stock

3 green onions (trimmed and thinly sliced)

Salt and cayenne pepper

Nutrition Facts
Shrimp jambalaya

Servings Per Recipe: 6

Amount per Serving

Calories: 1258

  • Total Fat: 33.4 g
  •     Saturated Fat: 7 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 153.6 mg
  • Sodium: 1119 mg
  • Total Carbs: 193.2 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 2.9 g
  • Protein: 43 g
VIEW DETAILED NUTRITION

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preparation

a375b86a4f6f0fbbef844de8b99a0b6b550a0975.jpg 1.  Hold the body of the shrimp in one hand and firmly twist off the head with the other. Save the heads for making stock, if desired.

2.  Break open the soft shell along the underbelly of each shrimp and peel it away from the flesh. Leave the last tail segment of the shell in place.

3.  Run the tip of a small, sharp knife along the back of the shrimp and pull out the intestinal vein if dark and visible (deveining is not always essential).

4.  Heat the oil in a large, deep frying pan. Add the sliced sausage and fry until lightly browned. Add the paprika and stir to color the oil.

5.  Add the garlic and cook for 30 seconds, then add the onion, green bell peppers, celery, and red chiles. Cook over a medium heat until lightly browned.

6.  Add the chicken, shrimp, bay leaves, thyme, and oregano, and fry over a medium heat for 5 minutes.

7.  Add the rice and stir for 2 minutes. Add the chicken stock and 1 teaspoon of salt and bring to a boil, then cover and simmer for about 15 minutes, until the rice has absorbed all the liquid and is tender.

8.  Stir in the green onions and some cayenne pepper to taste. Serve with a green salad.

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