SHRIMP, SAUSAGE, AND FISH JAMBALAYA RECIPE | ALLRECIPES
Did a lot of research on jambalaya and reviewed a number of recipes and came up with the following. I like white fish and, while not traditional, added chunks of cod fillet to this dish. You want to add the shrimp and fish to the dish with about 10 minutes to go so it does not overcook. Cook uncovered if it is soupy and covered if it is not during these last 10 minutes. Finally, try to find andouille sausage if possible. It makes all the difference.
Provided by Baron
Categories Jambalaya
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
- Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
- Stir garlic into the onion mixture; cook and stir together for 1 minute.
- Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
- Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
- Pour chicken broth over the sausage mixture; bring to a boil.
- Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
- Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
- Season with salt and fold parsley into the jambalaya to serve.
Nutrition Facts : Calories 621.6 calories, CarbohydrateContent 66.8 g, CholesterolContent 156.6 mg, FatContent 23 g, FiberContent 3.8 g, ProteinContent 34.5 g, SaturatedFatContent 10.1 g, SodiumContent 1880.1 mg, SugarContent 8 g
HOT AND SOUR CABBAGE SOUP RECIPE | ALLRECIPES
We've taken ordinary hot and sour Asian soup to the next level! Even picky eaters will love this wonderful balance of vegetables and meat!
Provided by RHONDA35
Categories Cabbage Soup
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Pour chicken stock into a large pot. Stir the crumbled ground pork into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes. Stir in the cabbage, bean sprouts, green onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechwan sauce, soy sauce, and cayenne pepper, and cook 5 minutes more. Adjust seasonings to taste.
Nutrition Facts : Calories 323.1 calories, CarbohydrateContent 29.6 g, CholesterolContent 56.1 mg, FatContent 14.8 g, FiberContent 6 g, ProteinContent 21.1 g, SaturatedFatContent 4.4 g, SodiumContent 2330.8 mg, SugarContent 11.2 g
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Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 270 calories per serving
- Put the flours, yeast and 1 teaspoon of sea salt into a large bowl. Make a well in the middle and gradually pour in 550ml of tepid water, stirring and bringing in the flour from the outside to form a rough dough.
- Knead on a clean flour-dusted surface for 10 minutes, or until smooth and springy. Place in a lightly greased bowl, cover with a clean damp tea towel and prove in a warm place for 2 hours.
- Grease a large nice-shaped ovenproof tray with butter, then evenly scatter over the breadcrumbs.
- Leaving a 1cm rim around the edge, cut the rind off the top of each Camembert. Pick the tip off each rosemary sprig and poke into the soft cheeses, then peel the garlic, finely slice with the chillies, and poke those in, too.
- Sprinkle each cheese with a pinch of sea salt and black pepper, then place one cheese in the centre of the tray.
- Divide the dough into three pieces, then each of those into 10, giving you 30 in total. One-by-one, roll each piece into a ball and place on the tray, building out from the Camembert in a circular motion, like in the picture.
- Leave to prove for another hour, again covered with a damp tea towel.
- Preheat the oven to 180°C/350°F/gas 4.
- Strip the rest of the rosemary leaves into a little pile, toss with a little oil, and scatter over the dough. Sprinkle with a good pinch of sea salt from a height, then bomb over tiny bits of butter, which will melt into the bread as it cooks.
- Bake for 30 minutes, or until the Camembert is gooey and the bread is risen and cooked through. Bang the tray in the middle of the table, and dive in – elbows at the ready, this one’s hard to resist.
- And what’s great is that you know you’ve got two cheeses in reserve, ready to bake. As soon as you serve the first Camembert, bake the second one in its box on a tray for about 20 minutes, then decant on to the bread tray, repeating again with the remaining cheese, as and when needed. Guaranteed happy customers, all round.
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