Cover and allow to steam for 10 to 15 minutes, until the rice is tender and the shrimp are fully cooked. Off the heat, stir in the parsley, scallions, and lemon juice. Stir in the shrimp and simmer covered for 5 more minutes. Cover the pot, reduce the heat to low, and simmer for 20 minutes. Add the stock, rice, sausage, chicken, and bay leaves and bring to a boil. Add the white wine and scrape up the browned bits in the pot. Add the tomatoes, jalapeño peppers, garlic, tomato paste, oregano, thyme, cayenne, and 1½ teaspoons salt, and cook for another 2 minutes. Don’t be tempted to cook both together they won’t brown properly.Īdd the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 tablespoon salt, and 1 teaspoon black pepper and cook over medium to medium-high heat for 10 minutes, until the onions are translucent. Remove to the bowl with the sausage and set aside. With tongs, turn and cook for another 5 minutes, until browned. Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. Meanwhile, pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Remove the sausage to a bowl with a slotted spoon. ![]() Heat the olive oil in a very large (13-inch) Dutch oven or stockpot, add the sausage, and cook over medium heat for 8 to 10 minutes, turning the pieces until browned. ¼ cup freshly squeezed lemon juice (2 lemons).½ cup sliced scallions, white and green parts, plus extra for garnish.½ cup chopped fresh flat-leaf parsley, plus extra for garnish.1 pound (16- to 20-count) shrimp, tails on, peeled and deveined. ![]() 3 cups extra-long-grain white rice, such as Carolina.5 cups chicken stock, preferably homemade (see recipe).1 cup dry white wine, such as Pinot Grigio.2 tablespoons minced seeded jalapeño peppers (2 peppers).1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced.2 cups celery, large-diced (3 large stalks).2 red bell peppers, seeded and large-diced. ![]()
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