texas jambalaya
- Categories
- Crook2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Olive oil |
| 1 cup | Diced onions |
| ½ cup | Diced green pepper |
| ½ cup | Diced celery |
| 1½ teaspoon | Chopped garlic |
| 1 cup | Converted rice; uncooked |
| 4 ounces | Smoked sausage; cut into 1/4inch |
| ; slices | |
| 4 ounces | Ham; cut into 1/2inch |
| ; pieces | |
| 2 cans | RO*TEL diced tomatoes and green chiles; (10 oz. each) |
| 1 cup | Chicken broth |
| ¼ teaspoon | Dried thyme leaves |
| 1 | Bay leaf |
| 2 cans | RO*TEL Ranch Style Texas beans; undrained (15 oz. |
| ; each) |
In a 5 quart saucepan over mediumhigh heat, heat oil. Add onion, green pepper and celery; cook until onions are translucent. Add garlic; cook 1 minute longer. Add rice, sausage and ham. Cook 23 minutes to coat rice with oil, stirring frequently. Add next 4 ingredients and heat to boiling. Cover and simmer 20 to 25 minutes until liquid is absorbed. Stir in beans; heat through. Makes 6 servings.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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