Creole jambalaya
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Olive oil |
8 | ounces | Ham, diced |
8 | ounces | Chorizo sausage, sliced |
1 | large | Spanish onion, chopped |
3 | Garlic cloves, crushed | |
½ | teaspoon | Dried thyme |
2 | tablespoons | Chopped fresh parsley |
1½ | cup | Boiling chicken stock |
1½ | cup | Long grain wild rice |
¼ | teaspoon | Cayenne pepper |
1 | teaspoon | Hot-pepper sauce |
1 | can | Tomatoes (14 oz) |
1 | Green bell pepper, seeded, diced | |
2 | tablespoons | Dry white wine |
Tomato slices (opt) | ||
Fresh thyme sprigs (opt) |
Directions
Heat oil in a saucepan. Add ham, sausage and onion. Fry gently 3 minutes. Add garlic, thyme and parsley. Stir well, then add stock, rice, cayenne and hot-pepper sauce; mix well. Add tomatoes with juice and break up with a spoon. Bring mixture to a boil; stir well, then cover and simmer gently 15 minutes.
Stir in bell pepper and wine. Cover and cook 8 minutes or until liquid is absorbed. Fluff with a fork. Garnish with tomato slices and thyme sprigs, if desired, and serve hot.
VARIATION: Add 4 ounces cook peeled medium-size shrimp, thawed if frozen, to mixture 5 minutes before end of cooking time. For a fierier flavor, add more cayenne and hot-pepper sauce to taste.
Related recipes
- Chicken jambalaya 2
- Creole vegetable jambalaya
- Crockpot jambalaya
- Egg jambalaya
- Jambalaya #1
- Jambalaya #2
- Jambalaya #3
- Jambalaya #4
- Jambalaya - mother's
- Jambalaya 2
- Jambalaya bread pudding
- Jambalaya mix
- Jambalaya rice
- Jambalaya salad
- Jambalaya, frank's cajun
- Oyster jambalaya
- Quick jambalaya
- Southwest jambalaya
- Tuna jambalaya
- Turkey jambalaya