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

Related recipes