Jambalaya

• 4 bone-in, skin-on chicken thighs (about 1¾ lbs/794 g) ↔ Sustituir
• 3/4 teaspoon salt ↔ Sustituir
• 1/4 teaspoon freshly ground black pepper ↔ Sustituir
• 1 tablespoon vegetable oil ↔ Sustituir
• 13 oz Andouille sausage, sliced ¼-inch (6-mm) thick ↔ Sustituir
• 1 medium yellow onion, finely chopped ↔ Sustituir
• 1 rib celery, finely chopped ↔ Sustituir
• 1 red bell pepper, finely chopped ↔ Sustituir
• 5 cloves garlic, minced ↔ Sustituir
• 2 tablespoons tomato paste ↔ Sustituir
• 1½ cups chicken broth ↔ Sustituir
• 1 (8-oz) bottle clam juice ↔ Sustituir
• 1 (14.5-oz) can diced tomatoes, well drained ↔ Sustituir
• 3/4 teaspoon dried thyme ↔ Sustituir
• 1/4 teaspoon cayenne pepper ↔ Sustituir
• 2 cups converted long-grain white rice, (such as Ben's Original (see note)) ↔ Sustituir
• 1 lb extra-large shrimp (26 to 30 per pound), peeled, deveined, and tails removed ↔ Sustituir
• 3 tablespoons fresh chopped parsley (optional) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.