Smoky Jambalaya with Chipotle and Ale
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Smoky chipotle pepper and sausages round out the brown ale in this spicy one-pot dish. Serve with the same beer that went into the meal.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 522 |
| pro | 45 g |
| total fat | 18 g |
| sat. fat | 5 g |
| carb | 41 g |
| fibre | 2 g |
| chol | 207 mg |
| sodium | 928 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 29% |
| vit A | 13% |
| vit C | 43% |
| folate | 15% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
8 boneless skinless chicken thighs (about 2-1/2 lb/1.25 kg)
1 onion, chopped
2 stalks celery, chopped
1 sweet green pepper, chopped
3 cloves garlic, minced
3 smoked sausages (about 8 oz/250 g total), cut in chunks
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 can (28 oz/796 mL) tomatoes
1-1/2 cups (375 mL) long-grain rice
1-1/2 cups (375 mL) brown, amber or red ale
1 cup (250 mL) chicken stock
1 chipotle pepper, minced
1 tsp (5 mL) adobo sauce
1 lb (500 g) large shrimp, peeledand deveined
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large shallow Dutch oven, heat oil over medium-high heat; brown chicken and transfer to plate.
Add onion, celery, green pepper, garlic and sausages to pan; cook, stirring often, until onion is softened, about 3 minutes. Sprinkle with flour and sa< cook, stirring, until mixture is coated, about 2 minutes.
Add tomatoes, rice, ale, stock, chipotle pepper and adobo sauce, stirring and scraping up brown bits from bottom of pan. Return chicken and accumulated juices to pan and bring to boil; reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced and rice is tender, 25 minutes.
Stir in shrimp; cook, covered, until pink, 2 to 3 minutes. Sprinkle with parsley.
Add onion, celery, green pepper, garlic and sausages to pan; cook, stirring often, until onion is softened, about 3 minutes. Sprinkle with flour and sa< cook, stirring, until mixture is coated, about 2 minutes.
Add tomatoes, rice, ale, stock, chipotle pepper and adobo sauce, stirring and scraping up brown bits from bottom of pan. Return chicken and accumulated juices to pan and bring to boil; reduce heat, cover and simmer, stirring occasionally, until juices run clear when chicken is pierced and rice is tender, 25 minutes.
Stir in shrimp; cook, covered, until pink, 2 to 3 minutes. Sprinkle with parsley.
Additional Information
- Tip: Chipotle peppers are smoked jalapeños packed in adobo sauce, which is a tangy pepper purée.
Tags:
Main Course; Poultry-Chicken; Vegetables; Meat-Pork; Grains; Rice; Seafood; One-Pot;
Source
Canadian Living Magazine: May 2003
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