Hanaʻia kēia mau meaʻala maikaʻi i ka palaoa maikaʻi me ka laiki a me nā noodles a me ka huaʻaina. A iʻole e noʻonoʻo i ka lawelaweʻana i nā kuʻi paʻipaʻi e like me ka meaʻai. No nā lawelawe lawelawe, eʻokiʻoki i nā kui i nā'āpana liʻiliʻi a lawelawe iā lākou i wela mai ka pailahi māmā me nā niho, nā lole, a me nā pāʻani liʻiliʻi no nā mea malihini.
No ka'ōkō, he nui nā kīʻaha e koho mai. Aʻo Andouille a iʻole kielbasaʻelua mau koho i ka mea i puhiʻia i ka palaoa. ʻO kahi mīkini moa a me ka'ōlū, kahi puana i puhiʻia e turkey, aiʻole chorizo he mau koho maikaʻi loa. E koho i kouʻono a hoʻohuiʻia me ke koena o nā meaʻai no kahi meaʻai paʻakai.
E hoʻouka i nā pupuʻu o kaʻulaʻulaʻulaʻula a iʻole ka'ōmaʻomaʻa'ōmaʻomaʻo i ka pālahalaha no kaʻahu a me kahi hou. ʻO nā aniani heʻehu liʻiliʻi liʻiliʻi he mea maikaʻi loa ia i nā kāpena o ka riki'atika a iʻole e hana i ke kīʻaha me nā kumulāʻau liʻiliʻi liʻiliʻi paha a me nāʻaila aniani. No ka hoʻonā wela hou, e hoʻokomo i kekahi pepa cayenne a iʻole ka pīpī chikeli paste-sambal-eʻono ai.
Ka mea e pono ai
- 1 1/2 i 2 paona paunu (nā loulou 'ālapuni'ōpiopio, ka chorizo a me ka'ouo, a me ka hausa puaʻa likeʻole)
- 1 pāʻani liʻiliʻi
- 4 punetēpuni ka Creole mustard (aiʻole e hoʻohana i kekahiʻanoʻano'ōpena pūʻokoʻa holoʻokoʻa)
- 4 punetēpō balsamic vinegar
- 4 punetēpō ke kō
- 3 punetēpuni ka meli
Pehea e hana ai
- Eʻokiʻoki i nā sausa i loko o ka'okihi 1-2 a 2-ini.
- E puhi i kaʻaila aʻokiʻoki. E kau i kaʻaila i ka'eneʻene i lalo o kahi mea kukeʻai a ma luna o ka palaoa.
- I loko o ke kīʻaha liʻiliʻi, e hui pū me ka mīmona, ka vīneka, ke kō, a me ka meli; e nininiʻia i ka paʻakai.
- E uhi a kuʻi ma kahi haʻahaʻa no 4 a 6 mau hola, aiʻole he kiʻekiʻe no 2 2/2 a 3 mau hola.
- E lawelawe i nā sāiki me ka raiki a me nā noodle a me kahi mea kanu.
Nā mea kōkua
- E lawe i kēia kīʻaha a hiki i kahi hopena uila a iʻole ka hana. ʻO kekahi mau kīʻaha kūkā he mau mea halihali kūikawā a me nā lid pahele. Ma hope o ka kukeʻiaʻana o ka pā, e kau i ka ipuhao i kahi mea laweʻia a hoʻopiliʻia paha i loko o nā nūpepa a me nā pākeke e mālama ai i ka mahana. E hoʻokuʻu i ka ipu kuʻi i ka wā e hiki aiʻoe i kahi āu e holo ai a hoʻonoho i kahi haʻahaʻa no ka lawelaweʻana. ʻAʻole pono ke waihoʻia nā mea mahana a mahanaʻole i ke ana wela no nā holaʻoi aku iʻelua mau hola (1 hola inā he 90 F aʻoi aʻe paha ka mahana).
- ʻO ka Creole moʻomona he mea kūpulu me ka'ōpala nui. ʻO Zatarain's ka inoa maʻamau. Ināʻaʻole hiki iāʻoe keʻikeʻo Creole mustard, hoʻololiʻia me kaʻoki kūpona maikaʻi loa. Ināʻoe e hoʻohana pinepine i ka'ōpoki puaʻa, pono pahaʻoe e hana i kaʻala me kēia homemade Creole moʻokūʻau meaʻai .
- ʻO ka balsamic winika he mea momona aʻoluʻolu iki. ʻAʻohe mea e like me ka biliana balsamic, akā inā ponoʻoe e pani, hoʻohui i 4 punetēpē o ka vīneka waina ma 2 to 3 teaspoons o ke kō.
| Nānālā kūikawā (no ka lawelaweʻana) | |
|---|---|
| Kālepa | 380 |
| Ka nui o ka momona | 25 g |
| Ka momona | 9 g |
| Ka momonaʻole | 11 g |
| ʻO Cholesterol | 66 mg |
| Sodium | 912 mg |
| Nā Carbohydrates | 25 g |
| Fiber Dietary | 1 g |
| Pāmua | 14 g |