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.