CHICKEN AND SHRIMP JAMBALAYA
Portions : 4 - Preparation : 5 minutes - Cooking : 20 minutes
Ingredients
- 400 g (13 1/2 oz) Québec chicken cubes
- 400 g (13 1/2 oz) shrimp 31/40, peeled
- 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, chopped
- 1 green bell pepper, in strips
- 1 yellow bell pepper, in strips
- 2 garlic cloves, chopped
- 2 tomatoes, brunoise
- 500 ml (2 cups) snow peas or green beans
- 15 ml (1 tbsp.) Jamaican spices
- 8 ml (½ tbsp.) Sambal Oelek pepper
- 15 ml (1 tbsp.) smoked paprika
- 1 l (4 cups) chicken broth
- 500 ml (2 cups) white rice, rinsed
Preparation
In a hot casserole dish, brown the chicken cubes, followed by the shrimp, coated with Mycryo butter or in the duck stock of your choice. Then add the onion, peppers and garlic and brown for 2 to 3 minutes. Season with salt and pepper.
Then add the tomatoes, snow peas, Jamaican spices, Sambal Oelek, smoked paprika, stock and rice. Mix, cover and simmer for 10 minutes. Check seasoning.
