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Jambalaya
Jambalaya

Before you jump to Jambalaya recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

Until fairly recently anyone who portrayed concern about the destruction of the environment raised skeptical eyebrows. That has totally changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the environment we are all going to have to make some improvements. This needs to happen soon and living in methods more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, primarily by making your kitchen area more green.

You may well prefer cooking with your oven, but using a microwave instead will cost you way less money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or steam vegetables faster than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses a reduced amount of energy than a dishwasher. A dishwasher is especially effective when it’s full before a cycle is started. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.

The kitchen on its own gives you many small methods by which energy and money can be saved. Green living is not that difficult. Mostly, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to jambalaya recipe. To cook jambalaya you need 16 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to cook Jambalaya:
  1. Provide 8 skinless, boneless chicken thighs
  2. Take 300 g uncooked chorizo sausage (the authentic sausage is called and andouille, but if you can find that in the UK please tell us where)
  3. Use Olive oil
  4. Prepare 1 onion
  5. Get 4 celery sticks
  6. Prepare 1 green pepper
  7. Get 6 vine ripened tomatoes
  8. Take 3 garlic cloves
  9. Provide 1/2 tablespoon cayenne pepper
  10. Use 1/2 tablespoon paprika
  11. Use 1 teaspoon dried oregano
  12. Use 1 teaspoon dried thyme
  13. Use 2 bay leaves
  14. Take 2.5 mugs full of long grain rice
  15. You need 5 mugs of chicken stock
  16. Provide 6 spring onions, sliced (including the green bits)
Instructions to make Jambalaya:
  1. Measure out your rice into a pan, and wash the rice by running cold water into it, swishing it around, tipping the water away, then doing it again until the water is considerably less cloudy. Drain the rice and keep ready for later.
  2. Chop up the chicken thighs into morcels. Season the raw meat with salt and pepper.
  3. Skin the sausage and chop the into slices or chunks.
  4. Heat some oil in a large pan and fry the chicken and sausage for a a few minutes.
  5. Once the chicken is browned and the chorizo has coloured the oil, remove the meat from the pan.
  6. Fry the onion, celery and green peppers in the lovely chorizo-y oil, until the onion is soft – about 10 minutes.
  7. While you’re frying, boil the kettle and put boiling water in a pan. In a separate bowl, prepare some iced water. Dunk your tomatoes in the boiling water for about 30 seconds, then remove them and put them in the ice water.
  8. You should now be able to peel the tomatoes’ skin off. Once you’ve done that, roughly chop the tomatoes.
  9. Add the herbs and spices into the pan and stir in, cooking for 30 seconds or so.
  10. Then add tomatoes to the pan and stir in. Cook for a few minutes.
  11. Put the meat back into the pan, then add the rice. Stir to mix the rice with all the other goodies.
  12. Now, pour the stock into the pan. Bring it to a simmer, then lower the heat so it doesn’t burn.
  13. Cook for about as long as the rice packet says it’ll take, usually 12-15 minutes. Stir occasionally, but not too much and not too hard. You don’t want the rice breaking up and turning into a slop.
  14. While it cooks, chop up your spring onions.
  15. Once the rice is just tender and the water is mostly absorbed, sprinkle over the spring onion.
  16. It’s ready to serve. Some people stir in chilli sauce at this point, or if you have some spice wimps in your midst, you could just leave it and let people administer the spicy sauce themselves.
  17. Eat.

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