Soft Cream Caramels

I think I have found one of my new favorite comfort food. Jambalaya is a mix-all-in-pot-law and a version of the Spanish paella, which was created in New Orleans creole district, and was seasoned to their taste buds. Since they did not have saffron, used the tomatoes, why the destiny of the creole version called red jambalaya. Cajunversionen bon appetit called brown jambalaya as there are tomatoes, but the meat is browned first to give extra flavor. This recipe is a blend of the two, since I both browning the meat and tomatoes come in. .. among other things. In addition to the "holy trinity" of vegetables (bell peppers, onions and celery), so you can really get what it should be of vegetables and meat, fish, poultry in. That way, the right a great way to get used remains in kitchen cabinets. Jambalaya with Chicken and Sausage 6 pers 2 tbsp. Butter 280 g chicken breast, diced 250 g sausage (I used frankfurters), sliced 1 large onion, chopped 3 Garlic cloves, crushed 1 red bell pepper, diced 3 stalks celery, in small slices 4 carrots, cut in half sliced 1 red chilli bon appetit (I had a dried stock, which was soaked up with a little water and chopped without seeds) 3 spring onions, sliced 100g mushrooms, diced 1 tsp. Chili powder 1 tsp. Ground coriander 2 tsp. Ground cumin 2 tsp. Sambal oelek 1 box (140 g) tomato paste Salt and pepper 8 cups. Vegetable stock / broth 4 cups. Rice Start with brown chicken in butter over good, high heat in a large pot, preferably one that can hold 3-5 liters. bon appetit Add the sausage and brown thoroughly, to take color. Now granted onion and garlic in and fry until the onion begins to soften and transparent. Add the bell pepper, celery, carrots and chilli and cook for a few minutes until onions, mushrooms and spices (chili powder, coriander and cumin) is added. Stir well so that all ingredients are covered with spices Come sambal oelek in with the tomato puree and fry briefly until everything bon appetit is mixed together. Tomato puree lose a bit of its sour, bitter taste and becomes more rounded in flavor. Season with salt and pepper and pour the fund over the rest of the court. Boil up the water rumbles loose before the rice sprinkled over and move along. Turn down on low and cook for 20 minutes while connected lid. Remove from the heat and let it stand and rest for 5 minutes. Before touching them together and possibly season bon appetit to taste with salt, pepper and sambal oelek. Serve with sour cream or yogurt. If you have leftovers, they can be roasted in the pan the day after for lunch once.
Soft Cream Caramels
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