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Genius Nicer Dicer Plus Manual

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Louisiana jambalega
Voor 4 personen
1 rode paprika
1 groene paprika
1 teentje knoflook
2 uien
500 g chorizo (of andouille)
4 plakjes spek
500 g verse garnalen
250 g rijst
2 kip bouillonblokje blokjes
240 ml kip bouillonblokje
240 ml tomatensaus
Peper en zout
1 citroen
Voorbereiding
Snij de rode en de groene paprika’s in stukken, verwijder de stelen en de binnenkanten, was ze en
snij ze met snijhulpstuk 2. Schil de knoflook en de uien, halveer ze en snij ze met snijhulpstuk 1.
Snij de chorizo in plakjes. Doe de plakjes spek in een grote braadpan en bak het totdat het knap-
perig bruin is, lek het uit op keukenpapier en verkruimel het. Bak de garnalen met de worst in het
resterende bakvet, voeg dan ongeveer 60 ml water toe en laat het 5 minuten sudderen op hoog
vuur. Voeg de paprika, de uien en de knoflook, de rijst, de kip bouillonblokjes, de kippenbouillon en
de tomatensaus toe. Goed roeren en op smaak brengen met peper en zout. Voeg na 2 minuten nog
eens 60 ml water toe, zet het vuur lager en laat het al roerend nog eens 20 minuten sudderen. Deel
de citroen in vieren met snijhulpstuk 5 en pers hem. Voeg vlak voor het einde van de kooktijd de
citroensap toe aan de jambalega. Goed roeren, weer op smaak brengen en van het vuur afhalen.
Tip
Als u van pittig houdt, kunt u ook een rood pepertje toevoegen.
Etenswaren voorbereiding & receptenboek
Hoofdgerechten
… 40 …


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