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TeacherLena
Caribbean rice dish (jambalaya)
Caribbean rice dish with chorizo, scampi, ham, red pepper, paprika, onion, garlic and celery.
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Ingredients
Directions
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Thaw the scampi according to the instructions on the packaging and peel them. Cut the chorizo into cubes.
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Heat the olive oil in a frying pan and fry the chorizo on low heat. Spoon the chorizo on a plate.
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Fry the shrimp in the shortening of the chorizo for 2-3 minutes, until they are tender and pink.
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Chop the onion and cut the celery into cubes. Clean the peppers and cut into pieces. Cut the tomatoes in four and finely chop the parsley.
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Cut the stalk of the red pepper. Cut the pepper into rings. Also use the seeds of the red pepper. Cut the ham into coarse pieces.
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Spoon onto the plate next to the chorizo. Fry the onion, celery, pepper and red pepper for 2-3 minutes in the rest of the shortening.
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Stir in the ham, chorizo, tomato and rice and fry gently for 1-2 minutes. Pour in the stock and cook the rice covered in 20 minutes until done.
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Season with salt and pepper. Put half of the scampi through.
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Divide into large bowls and divide the rest of the scampi and the parsley over it.
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Nutrition
660Calories
Sodium14% DV325mg
Fat37% DV24g
Protein64% DV32g
Carbs26% DV79g
Fiber52% DV13g
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