Jambalaya with chorizo and crayfish

Name: Jambalaya with chorizo and crayfish
Yield: 4
Ingredients: Minced parsley; Chopped thyme; Pepper; Salt; 0.5 bundle Leaf celery; 1 Fennel; 1 Chopped red onion; 1 Spanish pepper; 1 nip Sugar; 1 tbsp Tomato puree; 1.5 dl Rice; 10 dl Water; 15 Krebs; 2 Chorizopølser; 2 tbsp Lobster broth; 2 clove Garlic; 2 Onion; 3 tsp Dried coriander; 3 tsp Dried thyme; 400 g Frozen cod; 5 Tomatoes; 500 g Shrimp

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Jambalaya with chorizo and crayfish

		Minced parsley
		Chopped thyme
		Pepper
		Salt
0.5	bundle	Leaf celery
1		Fennel
1		Chopped red onion
1		Spanish pepper
1	nip	Sugar
1	tbsp	Tomato puree
1.5	dl	Rice
10	dl	Water
15		Krebs
2		Chorizopølser
2	tbsp	Lobster broth
2	clove	Garlic
2		Onion
3	tsp	Dried coriander
3	tsp	Dried thyme
400	g	Frozen cod
5		Tomatoes
500	g	Shrimp

Instructions for Jambalaya with chorizo and crayfish

To prepare the Jambalaya with chorizo and crayfish recipe, please follow these instructions:

Cut the sausages into slices and arrow crayfish and shrimp. Divide the frozen cod into smaller pieces and let them thaw. Cut tomatoes, fennel, celery, onions, garlic and a whole Spanish pepper in the tern.

Season the vegetables in oil. Add the dried spices, tomato paste and rice. Let it simmer for a few minutes. Pour 6 dl of water and the liquid broth on. Boil until the rice is tender (about 15-20 minutes). Pour another 4 dl of water and add flavor.

Put cod, shrimp and crayfish and sausage upstairs. Put on the lid and simmer for low heat for 10 minutes. Sprinkle with chopped fresh herbs and finely chopped red onions.

Served with yogurt dressing.

Jambalaya with chorizo ​​and crayfish

Ingredients for Jambalaya with chorizo ​​and crayfish

Instructions for Jambalaya with chorizo ​​and crayfish

Recipe categories

Jambalaya with chorizo and crayfish

Ingredients for Jambalaya with chorizo and crayfish

Instructions for Jambalaya with chorizo and crayfish