American Recipes
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| Ingredients |
| 1 |
Skinless and boneless chicken breasts, cut into pieces |
1 pound |
| 2 |
Medium shrimps, peeled and deveined |
1/2 pound |
| 3 |
Onion, sliced |
1 |
| 4 |
Celery stalk, sliced |
1 |
| 5 |
Green bell peppers , seeded and diced |
2 |
| 6 |
Tomatoes, diced |
2 |
| 7 |
Garlic , crushed |
4 cloves |
| 8 |
Long grain white rice |
1 cup |
| 9 |
Dried thyme |
1+ 1/2 teaspoons |
| 10 |
Cayenne pepper |
1/2 teaspoon |
| 11 |
Freshly ground black pepper |
1/2 teaspoon |
| 12 |
salt |
1/2 teaspoon |
| 13 |
Bay leaves |
2 |
| 14 |
Chicken broth |
3 cups |
| 15 |
Red wine vinegar |
2 tablespoon |
| 16 |
Canola oil |
2 tablespoon |
| Method |
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Heat oil in a large skillet, add the chicken and cook until browned all over,
about 5 minutes. Transfer the chicken to a plate. Now add onion, celery,
bell pepper and garlic and cook until soft, for about 10 minutes. Add the rice,
thyme, cayenne pepper and bay leaves, now add broth, stir, cover and simmer
for 10 minutes. Now add the cooked chicken and simmer for 5 minutes. Add
shrimp and cook until the shrimps are just opaque in the center, chicken is
cooked through, and the rice is tender, for about 3 minutes. Now add tomatoes
and vinegar and cook for 3 more minutes. Season it with salt and pepper and
serve.
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| Servings - 4 |
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| Introduction
of the dish |
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Jambalaya is the hearty Cajun country specialty served on the
bayous and prairies throughout Louisiana. This is a frontier-style dish that
uses anything that is on hand-although chicken, tomatoes and rice are consi-
dered essential.
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