Contiene un alto porcentaje de alimentos saludables.
Carbohydrates and fiber:
* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
Jambalaya is a southern recipe originally from Louisiana but with Spanish and French influence.
Both the Creole and Cajun traditions have created a blend of European, indigenous, and Caribbean with African influence. Its characteristic powerful and spicy flavor is not suitable for all palates. Do you dare to try Jambalaya?
300 g Montsià Bomba rice
2 garlic cloves
50 g green pepper
50 g red pepper
50 g celery
250 g grated natural tomato
250 g chicken breast
200 g andouille (spicy chorizo)
300 g prawns
700 ml chicken and vegetable broth
3 teaspoons of paprika
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of oregano
1 teaspoon of basil
½ teaspoon of thyme
1 teaspoon of black pepper
½ teaspoon cayenne pepper
olive oil and salt
Dice all the vegetables. Peel and press the garlic and put olive oil in a pan, add onion and garlic, and sauté over medium heat for about 5 minutes.
Add the green, red peppers and celery and let stand 10 minutes until the vegetables are well cooked.
Add the cut chicken, cook for a few minutes and then the spices and tomato. Mix the Montsià Bomba Rice with the rest of the ingredients.
Add the sausages, broth and prawns. Cook for 18 minutes until the rice is tender and the broth is absorbed.
Remove the casserole from the heat and let it rest for 2 minutes.
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