John Myers
Jambalaya with Coconut Cream … Caribbean Recipe …
The perfect jambalaya with coconut cream … caribbean recipe … recipe with a picture and simple step-by-step instructions.
- 500 g Chicken breast
- 250 g Spicy salami
- 250 g Shrimp
- 2 Onions
- 200 g Celery
- 2 Diced red + yellow peppers
- 2 Diced red chili peppers
- 2 Bay leaf
- 2 Diced tomatoes
- 3 Spring onion
- 200 g Rice
- 600 ml Chicken broth
- Salt, pepper, chayenne pepper
- 400 ml Coconut milk
- Cut the chicken breast into strips. Heat the oil in the roaster and fry the chicken breast in it. Add onions, sauté. Also add the salami, celery, paprika and chilli cubes, sauté.
- Mix in the rice, chicken stock and bay leaves. Cover and cook over a low flame for about 30 minutes. Mix in the shrimp, diced tomatoes, spring onions and coconut cream as well as the spices. Cover and let stand for another 15 minutes on the low setting.
- Baguette can be served with it
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