Jambalaya pans

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Cooking bag (à 62,5 g) 8 minutes rice
  • 7-10 Tbsp Salt
  • 1 package (450 g) frozen Farmers vegetables
  • 250 ml Vegetable broth
  • 200 g Cabanossi
  • 8 ready-to-cook shrimps
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 2 TABLESPOONS Tomato paste
  • 7-10 Tbsp Lemon and dill

Directions

  1. 1

    Cook the rice in boiling salted water for about 8 minutes, then drain. In the meantime add frozen vegetables to boiling broth. Bring to the boil briefly and cook for 2-3 minutes. Cut Cabanossi into slices.

  2. 2

    Shrimps wash. Heat oil. Fry the prawns for about 5 minutes. Season with salt, pepper and lemon juice. Stir in tomato paste and let it sweat briefly. Add rice, cabanossi and vegetables with the stock, bring to the boil again and season to taste.

  3. 3

    Serve garnished with lemon and dill.

Nutrition Facts

KCAL
480 kcal
CARBS
34 g
FATS
25 g
PROTEINS
28 g

Categories & Tags

Main Dishes

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