Ingredients
- 8 your liquid
- 1 1/2 andouille
- 1 chicken
- 1/2 stock
- 1/2 tomato juice
- 1/4 rounds
- 1,200 ml chicken stock
- 475 gr onions
- 475 gr rice
- 425 gr green onions
- 270 gr green pepper
- 200 gr celery
- 60 ml oil
- 40 gr jambalaya (red)
- 28 gr paprika
- 3 gr garlic
return to boil. Cover and reduce heat to simmer. Cook for total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired. For seafood jambalaya, follow the first two steps, and then return seafood here. NOTE: 1 cup raw long grain rice will feed 3 people. 4 keys: 1 cup rice to a total of 2 cups of trinity in any combination (trinity = onions, celery and green pepper) 1 cup raw rice to 1- quarter cups liquid overseason to compensate for the rice. Cook for a total of 30 minutes, turning completely after 10 minutes.
