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Jambalaya

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, P
    MineralsFluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons olive oil

    2. 2 cups frozen onion and pepper mixture for stir-fry, thawed

    3. 1 1/2 cups long grain white rice

    4. 1 lobster tail, about 8 ounces, quartered

    5. 1 (10 3/4 ounce) can condensed chicken broth

    6. 1 8-ounce bottle clam juice or 1 cup water

    7. 1/4 to 1/2 teaspoon crushed saffron threads

    8. 12 jumbo shrimp, shelled and deveined

    9. 2 medium tomatoes, coarsely chopped

    10. 1/4 pound chorizo or pepperoni, thinly sliced

    11. 2 tablespoons chopped fresh parsley

    Instructions Jump to Ingredients ↑

    1. In large deep skillet or Dutch oven, heat oil over medium-high heat until hot. Add onion and pepper mixture, rice and lobster; cook, stirring until vegetables begin to brown, 2 to 4 minutes.

    2. Add chicken broth, clam juice and saffron to taste. Bring to a boil; cover, reduce heat to low and cook 10 minutes.

    3. Add shrimp, tomatoes and chorizo or pepperoni. Return to a simmer, and cook, uncovered, 3 to 4 minutes, or until shrimp are just cooked and the rice has absorbed all the liquid. Stir in parsley, if desired.

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