Source: CanolaInfo Test Kitchen | Catégorie: Plats principaux, Sauté et friture

Quick Jambalaya

Jambalaya is notorious for being complicated and taking a long time to make – but not this time! Enjoy the taste of N’awlins with just a few easy steps.

Quick Jambalaya

INGRÉDIENTS

  • 2 Tbsp canola oil 30 mL
  • 1 lb chicken breast tenders or thinly sliced chicken breasts 500 g
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 1/4 lb chorizo sausage, casing removed and finely diced 125 g
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely diced
  • 1 red pepper, cut into strips
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 1 can (14 oz/398 mL) tomatoes, chopped
  • 1 Tbsp chopped fresh thyme 15 mL
  • 1/2 lb medium sized shrimp 250 g

  • 2 cups cooked brown rice 500 mL
  • 4 green onions, chopped

PRÉPARATION

  • 1. In large non-stick skillet, heat canola oil over medium-high heat. Add chicken, salt and pepper and sauté 6 to 8 minutes until chicken is cooked through. Remove to plate and set aside.
  • 2. Add sausage and garlic to skillet and sauté 1 to 2 minutes. Add jalapeño pepper, red pepper, celery and onion. Continue to sauté for 3 to 4 minutes until vegetables are tender crisp.
  • 3. Add canned tomatoes and thyme. Simmer 10 minutes to reduce liquid.
  • 4. Add shrimp and chicken back to skillet and cook until shrimp are done, about 3 minutes.
  • 5. Serve over cooked rice. Garnish with chopped green onions.

RENDEMENT

8 servings

PORTION

1 cup (250 mL)

VALEUR NUTRITIVE

Per Serving

Calories270
Lipides11 g
Gras saturés2.5 g
Cholestérol90 mg
Glucides18 g
Fibres2 g
Protéines25 g
Sodium540 mg