Appareils et accessoires
Jambalaya, Spicy Soup and Fruit Crumble
Préparation 25min
Total 1h 45min
6 portions
Ingrédients
Creole Seasoning
-
paprika2 ½ tbsp
-
fine sea salt2 tbsp
-
garlic powder2 tbsp
-
ground black pepper1 tbsp
-
onion powder1 tbsp
-
cayenne pepper1 tbsp
-
dried oregano1 tbsp
-
dried thyme1 tbsp
Jambalaya, Spicy Soup and Fruit Crumble
-
all-purpose flour4 oz
-
unsalted butter chilled, cut into pieces (½ in.)4 oz
-
old fashioned rolled oats3 oz
-
brown sugar3 oz
-
unsweetened shredded coconut1 oz
-
raw medium shrimp, peeled and deveined16 oz
-
chicken, boneless and skinless diced (½ in.)8 oz
-
olive oil½ oz
-
andouille sausage cubed (¼ in.)5 oz
-
fresh peaches pitted and quartered14 oz
-
Granny Smith apples cored, peeled, cut in eighths14 oz
-
yellow onions quartered5 oz
-
garlic cloves1 oz
-
carrot cut into pieces (1 in.)3 ½ oz
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celery cut into pieces (1 in.)3 ½ oz
-
red bell pepper cut into strips (1 in.)3 ½ oz
-
green bell pepper cut into strips (1 in.)3 ½ oz
-
dried bay leaves3
-
Worcestershire sauce1 tsp
-
hot sauce1 tsp
-
1 tsp chicken stock paste, mixed with 12 oz waterchicken stock12 oz
-
fine sea salt to taste½ tsp
-
freshly ground black pepper to taste¼ tsp
-
white basmati rice7 oz
-
fresh tomatoes diced into pieces (½ in.)8 oz
Niveau
moyen
Infos nut. par 1 portion
Protides
29 g
Calories
3435 kJ /
821 kcal
Lipides
36 g
Fibre
9 g
Glucides
97 g
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