Jambalaya criollo (Paella de Luisiana)

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Jambalaya criollo (Paella de Luisiana). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Jambalaya criollo (Paella de Luisiana) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. They're fine and they look fantastic. Jambalaya criollo (Paella de Luisiana) is something that I've loved my entire life.

Many things affect the quality of taste from Jambalaya criollo (Paella de Luisiana), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jambalaya criollo (Paella de Luisiana) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jambalaya criollo (Paella de Luisiana) is 1 ración. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few ingredients. You can have Jambalaya criollo (Paella de Luisiana) using 14 ingredients and 14 steps. Here is how you can achieve it.

#WorldTour Plato de arroz típico de la cocina cajún y criolla de EEUU.
La diferencia es que el criollo lleva tomate y el cajún incorpora carnes y pescados de zonas pantanosas.
Parece que la variedad criolla nace al introducir los españoles el tomate tratando de suplir la falta de azafrán, de ahí que se la conozca como PAELLA DE LUISIANA

Ingredients and spices that need to be Make ready to make Jambalaya criollo (Paella de Luisiana):

1. 80 gramos arroz bomba
2. 1/2 cebolla blanca mediana
3. 1/2 pimiento verde
4. 1 rama apio
5. 2 dientes ajo
6. 1 tomate rama maduro
7. 1 cucharada tomate triturado
8. 3 rodajas chorizo
9. 3 gambones
10. 70 gramos pechuga de pollo
11. 1/2 cucharada mezcla cajún
12. 1 cucharada Salsa Worcestershire
13. Caldo de verduras (doble volumen que de arroz)
14. Aceite de oliva virgen extra

Instructions to make to make Jambalaya criollo (Paella de Luisiana)

1. Lo primero es preparar la mezcla cajún
2. Limpiar y cortar el pollo en dados.
3. Picar las verduras y reservar
4. En un bol poner 1 cucharada de aceite de oliva virgen extra, añadir la mezcla cajún, el pollo en dados y las rodajas de chorizo, mezclar bien. Dejar unos 5 minutos
5. En una sartén, sin nada de grasa, dorar el chorizo. Retirar y reservar
6. En la grasa que ha soltado el chorizo, dorar el pollo. Retirar y reservar
7. En esa misma grasa sofreír la cebolla, el pimiento y el apio
8. Cuando estén añadir el ajo, el tomate picado, el tomate triturado, salsa Worcestershire y las especias del marinado del pollo. Dejar 5 minutos a fuego medio-bajo
9. Incorporar el pollo y el chorizo, dejar 3 minutos a fuego medio-bajo
10. Añadir el arroz y el caldo de verduras. Rectificamos de sal si es necesario y dejamos hasta que se absorba el líquido y el arroz esté hecho
11. Añadir los gambones pelados. Tapar y dejar que se hagan
12. Espolvorear al gusto con cebollino y perejil picado
13. Servir caliente recién hecha
14. Buen provecho!!!

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So that's going to wrap it up for this special food Steps to Prepare Speedy Jambalaya criollo (Paella de Luisiana). Thanks so much for your time. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!