This is a version of the famous CPK Jambalaya
Prepare jambalaya sauce and Caribbean peppers and onions first and then set aside.
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Jambalaya Sauce:
1- In large saucepan over low heat, melt butter.
2- Add sausage and cook, stirring occasionally, for 12 minutes.
3- Add onion, bell pepper, celery and garlic. Cook, stirring frequently, for 10 minutes.
4- Add remaining ingredients and stir well, then bring to a boil.
5- Reduce heat and simmer 30 minutes.
6- Remove bay leaf before using.
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Caribbean peppers and onions:
1- Preheat a stovetop grill or broiler.
2- Toss peppers and onion with sauce until well coated.
3- Grill or broil vegetables in a single layer, using a spatula or tongs to turn them occasionally, until evenly browned, 4 to 5 minutes.
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Make the Jambalaya
Prepare Chicken
1- In mixing bowl, stir together olive oil, garlic, soy sauce and salt.
2- Turn chicken breasts in this mixture and let them marinate at room temperature 10 to 20 minutes.
3- After chicken has marinated, preheat broiler, stovetop grill or outdoor grill. If using broiler, set rack in center of oven.
4- Cook chicken breasts until done, 5 to 6 minutes per side.
5- Chill well in refrigerator, then cut into -inch cubes.
6- Cover and refrigerate until ready to use.
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Assemble Jambalaya
1- To assemble: In medium-sized covered saucepan over medium-low heat, combine jambalaya sauce, Caribbean peppers and onions and the chicken cubes. Cook, stirring occasionally, until heated through, 8 to 10 minutes. Transfer to a large mixing bowl.
2- Bring large pot of salted water to a rapid boil. Add pasta, and cool until al dente, 5 to 6 minutes for dry pasta, about 3 minutes for fresh pasta.
3- Drain linguine well, add it to sauce and toss well. Serve family-style or in individual serving bowls garnished with chopped parsley.
Variation: Shrimp can be substituted for chicken. Use 20 medium-sized peeled and deveined shrimp. Toss them in the same marinade ingredients, but cook them for only 2 to 3 minutes or until they turn bright pink. Leave them whole when combining with the other ingredients.
Variation on the Variation: Use both Chicken and Shrimp. Cook separately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1010g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 587 | ||
Calories from Fat: 279 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 102.5mg | 32 % | |
Sodium 2390.1mg | 82 % | |
Potassium 2464.8mg | 65 % | |
Total Carbohydrate 34.1g | 10 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 26.9g | ||
Protein 46.3g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 587
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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