Composition / ingredients
Cooking method
Jambalaya is prepared like this:
Chop garlic, onion, celery, pepper.
Cut into slices 1 cm thick fillets and sausages. Fry the fillets in vegetable oil for 5 minutes. Add sausages to the fillet, stirring constantly, fry for 3 minutes.
Put chopped vegetables in a frying pan, add cayenne and black pepper, salt. Fry, stirring constantly over medium heat for 5 minutes.
Rinse rice under cold water. Flip it into a colander to drain the water. Then put on a napkin to dry. Prepare a frying pan, pour a little oil, put rice on the bottom. Simmer for about 2 minutes, stirring constantly.
Add sausage to the rice. Pour in the broth, add the lavrushki, bring to a boil. The fire is minimal under the lid. Stews all 20 minutes.
Add hot tomato sauce to the finished dish. Mix it up. You can serve it to the table.
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Smoked sausage - 507 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Cayenne pepper - 318 kcal/100g
