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Sausage Jambalaya
Created by admin, Tuesday, 01 May 2007
Description
Makes about 4 servingsIngredients
At a glance
Chef Creations
Serves
about 4 servings
2 tablespoons crisco pure canola oil
3-4 cloves garlic, minced
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound smoked sausage (your choice), sliced thin
1 can (14-1/2 ounces) chopped tomatoes and their liquid
1 cup chicken or beef stock, or water
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper, more or less to taste
1 bay leaf
1 cup uncooked rice
1/2 cup chopped scallions
3-4 cloves garlic, minced
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound smoked sausage (your choice), sliced thin
1 can (14-1/2 ounces) chopped tomatoes and their liquid
1 cup chicken or beef stock, or water
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper, more or less to taste
1 bay leaf
1 cup uncooked rice
1/2 cup chopped scallions
Methods/steps
Heat the Crisco Pure Canola Oil in a large heavy pot over medium heat. Add the garlic, onion, bell pepper, and celery. Cook for about 5 minutes, stirring often. Add the sausage and cook for about 3 minutes, stirring often.
Add the tomatoes and their liquid, stock or water, salt, thyme, cayenne pepper and bay leaf. Bring to a simmer and cook about 10-15 minutes, stirring often. Taste and add salt and pepper if desired.
Add the rice, stir to mix well, and bring to a boil. Lower the heat to medium-low, stir well, and cover. Cook about 20-25 minutes until the rice is cooked, stirring often. Add the chopped scallions and fluff with a fork. Enjoy!
Reviews
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