Jambalaya one-pot meal
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic -- minced | |
| ½ | cup | Chopped onion |
| 1 | Stalk celery -- sliced | |
| 1 | medium | Green bell pepper, seeded -- |
| Cut into strips | ||
| 1 | cup | Long-grain white rice |
| 16 | ounces | Canned stewed tomatoes |
| 1 | cup | Water |
| ⅛ | teaspoon | Hot pepper sauce -- |
| Optional | ||
| ½ | cup | Chopped cooked ham |
| (optional) | ||
| 8 | Thin slices | |
| Sausage | ||
| 1 | teaspoon | Dried thyme or oregano |
| 1 | teaspoon | Salt |
| Freshly ground pepper -- to | ||
| Taste | ||
| 1 | pounds | Medium shrimp -- shelled and |
| Deveined | ||
| Lemon slices and minced | ||
| Parsley -- for garnish | ||
| Chorizo or other spicy | ||
Directions
1. In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).
2. Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink.
4. Toss with a fork. Garnish with lemon and parsley.
Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons olive oil. Add 2 cloves garlic, minced; ½ cup chopped onion; and 2 hot or mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes.
Add 1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned chicken breast, cut in strips or bite-sized pieces; ⅛ teaspoon saffron or ¼ teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste.
Bring to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10 ounces frozen petite peas or 1 can (16 oz) artichoke hearts, drained, and 1 pound medium raw shrimp, shelled and deveined. Cover and cook 5 minutes longer.
Recipe By : the California Culinary Academy File