astray recipes: Jambalaya rice

Categories: Rice
Yield: 4 Servings

Measure	Ingredient
4 tablespoons	Margarine
8 ounces	Smoked ham; diced
8 ounces	Smoked sausage; diced
1 cup	Diced green bell pepper
1 cup	Diced celery
1 cup	Chopped onion
1 teaspoon	Thyme
½ teaspoon	Each oregano and basil
4 smalls	Bay leaves
1 teaspoon	Salt
¼ teaspoon	Cayenne pepper (up to)
3 dashes	Tabasco sauce
8 ounces	Tomato sauce
1½ cup	Rice
1½ cup	Chicken stock

Melt the margarine in a large skillet over medium high heat. Add the ham and sausage; saute for 5 minutes. Add the bell pepper, celery, onion, herbs, and seasonings. Cook, stirring occasionally, 8 to 10 minutes. Stir in the tomato sauce. Add the rice and cook 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes. Remove bay leaves before serving.

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

jambalaya rice