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Jambalaya 2
Zutaten für 10 Portionen Menge anpassen
die Zutaten:
Celery ribs, trimmed, sliced
Bell peppers, stemmed, cored, seeded
1 mittelRed onion, peeled, quartered
1 mittelWhite onion, peeled, quartered
1 mittelYellow onion, peeled, quartered
Head garlic, separated into cloves, the cloves peeled
1 kleinBunch fresh basil (or 2 tablespoons dried)
1 kleinBunch fresh oregano (or 2 tablespoons dried)
1/2 BundFresh thyme (or 2 tablespoons dried)
3 Dose(28 ounces each) tomatoes, diced
2 TasseSun-dried tomatoes, cut into pieces
2 x ca. 450 gBoneless chicken, cut into pieces
1 x ca. 450 gWing-ettes (wings without the tips)
bay leaves
4 EsslöffelPure mild chile powder
2 x ca. 450 gAndouille sausage
2 x ca. 450 gPeeled, deveined tiger shrimp
 Hot steamed rice
die Zubereitung:

Puree celery, peppers, onions, garlic and herbs (except the bay leaf) in a food processor. Transfer to a large pot; add the canned and sun-dried tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium an cook for about 35 minutes.

While the mixture cooks, thinly slice the andouille sausage and roast in 350F oven for about 15 minutes (this will render out a lot of the grease). Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes. Add shrimp and cook for about 5 minutes. Season with salt to taste. Serve over rice.

From George Louie.

Serves 10 to 12.

Per Serving: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat (6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.

From and article by Michele Anderson, San Francisco Chronicle, 2/17/93.

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