in USA or Canada

Jambalaya with shrimp and chicken

updated

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Ingredients for 4 servings:

  • 200 g chicken breast
  • 2 onions
  • 1 garlic clove(s)
  • 1 red bell pepper(s)
  • 1 celery
  • 3 tbsp oil
  • salt and pepper
  • ½ tsp sautéed thyme
  • 1 dashes Tabasco
  • 1 pinch of nutmeg
  • 600 ml chicken stock
  • 300 g long grain rice
  • ½ bunch parsley, chopped
  • 250 g shrimp(s), frozen, cooked, thawed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Creole cuisine from Louisiana

Dice the chicken breast. Peel and finely chop the onions and garlic. Trim and dice the bell peppers and celery. Heat the oil in a large pan. Fry the chicken breast with the onions and garlic until lightly browned. Add the bell peppers and celery and stir-fry for 3 minutes. Stir in the spices and chicken stock and bring to a boil. Then add the rice and cook, covered, for about 25 minutes, until the liquid is absorbed. Season with salt, pepper, nutmeg, and Tabasco. Finally, add the shrimp and heat through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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