Jambalaya Recipe
Ingredients
| Yellow onions | 2 Large | |
| Garlic | 2 Clove (5gm) | |
| Chicken pieces | 5 Pound | |
| Cooking oil | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Rice grain | 2 1/2 Cup (16 tbs) | |
| Chicken stock | 4 Cup (16 tbs) | |
| 1 green pepper, cut in strips | ||
| Tomatoes | 1 Can (10oz), peeled | |
| 1 pound lightly cured cutlet of pork cut into cubes | ||
| Shrimp | 1 pound | |
| Salt | To Taste | |
| Pepper | 1 | |
| Thyme | 1/2 Teaspoon, crumbled | |
| Oregano | 1/2 Teaspoon | |
| Parsley | 3 Ounce, chopped | |
Directions
1. Peel and finely chop the yellow onions and garlic cloves.
2. Cut chicken into small pieces and fry in cooking oil with the onion and garlic. Add rice, tomatoes in juice, and chicken stock. Simmer covered for 25 minutes till chicken is tender.
3. Mix in pork, pepper, and shrimps. Add seasonings.
4. Allow to boil for a second. Turn heat down and cook till shrimps are pink. Sprinkle in chopped pars ley.
2. Cut chicken into small pieces and fry in cooking oil with the onion and garlic. Add rice, tomatoes in juice, and chicken stock. Simmer covered for 25 minutes till chicken is tender.
3. Mix in pork, pepper, and shrimps. Add seasonings.
4. Allow to boil for a second. Turn heat down and cook till shrimps are pink. Sprinkle in chopped pars ley.
Chef
