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Shrimp and squid in creamy sauce
Fish and chips
Marmalade
Dumplings in pots
Chicken breast under a fur coat
Bruschetta with black bread and pesto
Cajun Jambalaya
Step-by-Step Cooking Instructions
Step 1
Slice sausages thinly. Cut the chicken fillet into small strips. Peel red onion, cut into feathers. Cut celery into slices. Peel the sweet pepper from the stalk and seeds, cut into strips. Peel the garlic, chop. Heat oil in a saucepan, add sausages, fry over medium heat. Season the chicken fillet with salt and black pepper and add to the pan. Fry everything together until browned; then add red onion, celery and green pepper at the same time, mix well. Add garlic and sauté all together for 1 min. Pour in the hot broth, season with salt and cayenne pepper to taste, add the bouquet garni. Bring to a boil, add rice. Cover loosely with a lid and cook for 10 minutes. Reduce fire to minimum. Cook until the rice has absorbed all the liquid. Remove the bouquet garni and serve sprinkled with chopped green onions.
Ingredients
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