Jambalaya

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 40 minutes

Składniki

1 tbsp. extra-virgin olive oil

1 yellow onion, chopped

2 bell peppers, seeds and ribs removed, chopped

Kosher salt

Freshly ground black pepper

1 lb. boneless, skinless chicken breasts, cut into 1" pieces

1 tsp. dried oregano

6 oz. andouille sausage, sliced

2 tbsp. tomato paste

2 cloves garlic, finely chopped

2 c. low-sodium chicken stock

1 (15-oz.) can crushed tomatoes

1 c. long-grain rice

2 tsp. Old Bay seasoning

1 lb. medium shrimp, peeled, deveined

2 scallions, thinly sliced

Wskazówki

In a large pot over medium heat, heat oil. Add onion and bell peppers; season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes.

Stir in chicken and oregano; season with salt and pepper. Cook, stirring occasionally, until chicken is golden, about 5 minutes. Add sausage, tomato paste, and garlic and cook, stirring, until fragrant, about 1 minute. Add stock, tomatoes, rice, and Old Bay. Reduce heat to medium-low, cover with a tight-fitting lid, and cook until rice is tender and liquid is almost absorbed, about 20 minutes.

Add shrimp and cook, tossing to combine, until pink and just cooked through, 3 to 5 minutes.

Divide jambalaya among bowls. Top with scallions.

Wartości Odżywcze

• Kalorie: 667
• Tłuszcz Całkowity: 21 g
• Tłuszcz Nasycony: 6 g
• Tłuszcz Trans: 0 g
• Cholesterol: 290 mg
• Sód: 1525 mg
• Węglowodany Całkowite: 53 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 10 g
• Białko: 63 g