Jambalaya rice
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .