Italian Spinach CasseroleJambalaya Kaiserschmarrn


125 g / 4.3 oz
1 tbsp
0.5 l / 2 cup
250 g / 8. oz
1 tbsp
100 g / 3.3 oz
150 g / 5 oz
1 tbsp
125 ml / 0.5 cup

vegetable broth
chicken breast fillet
cooked ham
green bell pepper
white wine
pepper, salt
ground chili
fresh herbs

Serves 3 - 524 cal per serving
Prep-time: 20 min. - Total-time: 30 min.
Jambalaya is a rice skillet from the southern states of the USA. Heat the oil in a coated pan. Add the rice and steam until glassy. Cast on the broth and cook the rice on low heat for about 15 minutes. Dice the chicken breast filet. Heat 1 tbsp oil in a skillet and sauté the diced chicken. Add diced ham and shrimps. I tried this dish with shrimps. It was very good with the shrimps, the only thing is you have to shell the shrimps on your plate before you can eat it. Add the meat and shrimp mix to the rice. Heat 1 tbsp oil in the empty pan. Finely dice the onion and cut the bell peppers in fine stripes. Add to the pan and roast. Cut the tomatoes in wedges and add to the onions and bell peppers. Cast on 1/8 liter / 1/2 cup of white wine. Add the veggie mix to the rice skillet. Season the Jambalaya with pepper, salt, and ground chili. Shortly before serving garnish the Jambalaya with chopped fresh herbs like parsley, oregano and thyme.

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