Jambalaya with Shrimp and Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g chicken breast
- 2 onions)
- 1 clove garlic
- 1 red pepper (s)
- 1 celery
- 3 tablespoon oil
- salt and pepper
- 0.5 ½ teaspoon, leveled thyme
- 1 dash Tabasco
- 1 pinch (s) nutmeg
- 600 ml poultry stock
- 300 g lon rain rice
- 0.5 ½ bunch parsley, chopped
- 250 g shrimp (s), frozen, cooked, thawed
Print Recipe
Pin Recipe Instructions
- Dice the chicken breast. Peel and finely chop onions and garlic. Clean the peppers and celery, then dice.
- Heat oil in a large pan. Fry the chicken breast with onions and garlic until everything takes on a little color. Add paprika and celery and stir-fry for 3 minutes. Stir in the spices and poultry stock and bring to the boil once. Then add the rice and cook covered for about 25 minutes until the liquid is absorbed. Season to taste with salt, pepper, nutmeg and Tabasco.
- Finally add the prawns and let them get hot.
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