Jambalaya 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.


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

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