Jambalaya, The Orleans Creole Recipe
Jambalaya is a delicious and filling one pot dish, what is actually specific to Creole cuisine, originated from France Cuisine.
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Plate
Ingredients
- 2 Chicken breasts
- 400 grams (1 lb ) Raw, large shrimp, peeled and deveined
- 1 Onion
- 250 grams (1 cup) Long grain rice
- 1 Jalapeño pepper, seeded and finely chopped
- Small bunch of Fresh parsley
- 350 ml Chicken stock
- 2 cloves garlic
- 75 grams (2.3 oz) Chorizo
- 400 grams (14 oz) Can plum tomato
- 1 tbsp Cajun seasoning
- 3 tbsp Olive oil
- 2 Sliced celery ribs
- Salt
- pepper
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