Vegetables Jambalaya

Name: Vegetables Jambalaya
Yield: 4
Ingredients: Cherry tomatoes; 0.5 Iceberg; 1 Green bell pepper; 1 tsp All the comments; 1 Small bunch parsley; 1 Red chili; 1 Red bell pepper; 12 Dried tomatoes; 1-2 tbsp Finely chopped fresh thyme; 1-2 Onion; 2 stems Leaf celery; 2 clove Garlic; 2 Chicken breasts; 2 Bay leaves; 2 tbsp Olive oil; 240 g Long rice; 250 g Thawed shrimp in shell; 5 dl Chicken broth; 75 g Chorizo sausage

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Vegetables Jambalaya

		Cherry tomatoes
0.5		Iceberg
1		Green bell pepper
1	tsp	All the comments
1		Small bunch parsley
1		Red chili
1		Red bell pepper
12		Dried tomatoes
1-2	tbsp	Finely chopped fresh thyme
1-2		Onion
2	stems	Leaf celery
2	clove	Garlic
2		Chicken breasts
2		Bay leaves
2	tbsp	Olive oil
240	g	Long rice
250	g	Thawed shrimp in shell
5	dl	Chicken broth
75	g	Chorizo sausage

Instructions for Vegetables Jambalaya

To prepare the Vegetables Jambalaya recipe, please follow these instructions:

Cut chicken and chorizo sausage in tern. Chop the coarse and white lacquer well. Cut the peppers in the tern and the celery in slices. Chop the parsley well. Cut the chili into small terns. Cut the dried tomatoes into strips. Heat the oil at the bottom of a saucepan. Brown chicken meat and sausage in the oil. Add rice, spices and vegetables and let it fry for a few minutes. Pour broth and bay leaves and bring to a boil. Let the rice boil for 10 minutes and bring the prawns in. Let the jambalaya rest under low approx. 10 minutes. Cut the salad and place it in a bowl with half tomatoes.

Vegetables Jambalaya

Ingredients for Vegetables Jambalaya

Instructions for Vegetables Jambalaya

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