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creole jamabalaya
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Larissa Januário
@larissajanuario- Ingredients
- Recipe
- Rice2 cup
- Boneless chicken thigh200 g
- Smoked sausage200 g
- Fresh and clean shrimp300 g
- Chopped white onion1 unit(s)
- Grated garlic cloves4 unit(s)
- Spicy paprika1 coffee spoon
- Green peppers and cubed1/2 cup
- Red bell pepper and cubed1/2 cup
- Salmon1 cup
- Chopped seedless tomato1 cup
- Thyme to taste
- Tomato Extract3 tablespoon
- Cumin1 coffee spoon
- Black pepper to taste
- Smoked paprika1 coffee spoon
- Oregano to taste
- mustard powder1 coffee spoon
- Shrimp broth1 l
- Okra to taste
- Lemon juice1 unit(s)
- Fresh parsley to taste
- Start by toasting the sausages in slices until golden. Reserve.
- In the same pan, add a little oil and toast the thigh cubes seasoned with salt, pepper and lemon juice. Season with paprika and other spices.
- Add the onion and garlic and let it brown well. I add the celery and peppers. Braid the herbs: oregano, thyme and parsley.
- Add the fresh tomatoes and mix this sauté well. Bring back the sausages.
- Add the rice and mix to incorporate. Cover with broth, but reserve at least a cup of broth for finishing. Let it cook.
- When the rice is almost cooked but still al dente. Add the shrimp seasoned with salt and pepper, a little more broth and the extract.
- Leave on the fire until the prawns are cooked. The idea is to have a soupy dish, but not soggy. So it is important to control the humidity. If it gets too dry, add the reserved stock. Or water.
- While the rice finishes, toast the okra in the oil.
- When the rice and shrimp are ready, adjust the salt and serve with the okra.
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