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Sapodeaux's Paella Jambalaya Part II

Basic Jambalaya / Paella dish I made up... I had no recipe. Just went off instincts...watch the Sapodeaux's Paella Jambalaya part I for a truly unique experience.
Ingredients
  Shrimps 1 Pound (Remove the head)
  Sausage 1 Cup (16 tbs), slice
  Chicken breast 1 Pound (cut in small peices)
  Onion 1 Medium, finely chopped
  Bell pepper 1 Medium, finely copped
  Medium grain rice 2 Cup (32 tbs)
  Olive oil 4 Tablespoon
  Tomato base 3 Tablespoon (Goya, Sofrito)
  Water 3 Cup (48 tbs)
  Kitchen bouquet 1 Tablespoon
  Cajun seasoning 2 Tablespoon
  Frozen peas 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Remove the head from the shrimps, cut the chicken breast into small pieces and keep it aside separately.
2. Slice the sausages and keep it in a bowl.
3. Finely chop the onion and bell pepper and keep it aside until needed.

MAKING
4. Pour 2 tablespoon of olive oil in the paella pan and sauté the chicken for 20 minutes, remove and keep it aside.
5. In the same pan sauté the sausage and then the shrimps until done, keep everything aside.
6. Add the onion and bell pepper sauté for few minutes and then add the rice, pour 2 tablespoon of olive oil.
7. Sauté the rice until it browns, add the tomato base and 1 cup of water little at a time.
8. Add the kitchen bouquet and Cajun seasoning and stir all the ingredients.
9. After few minutes add the sausages and chicken, bring it to a boil and then reduce the heat and let it simmer for 30 minutes, cover the pan.
10. Add 2 cup water and stir after 15 minutes into cooking.
11. Towards the end, add the shrimps and green peas and simmer for 10 minutes and turn off the heat.

SERVING
12. Serve the paella hot.

Things You Will Need
Paella pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Preparation Time: 
25 Minutes
Cook Time: 
80 Minutes
Ready In: 
105 Minutes
Servings: 
4

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