Jens Jambalaya

My family loves a lot of flavor and spice in our food and jambalaya delivers. This is my version of a New Orleans jambalaya that’s got a nice kick to it but not overly hot for those whose tongues can’t handle it.

Step: 1

Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.

Step: 2

Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.

Per Serving: 375 calories; protein 21.1g; carbohydrates 31.9g; fat 16.8g; cholesterol 80mg; sodium 1064.2mg.

The word “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.