Louisiana jambalaya
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter; (1 stick) |
| 2 | Red onions; chopped | |
| 5 | Green onions; chopped | |
| 1 | large | Green bell pepper; chopped |
| 4 | Garlic cloves; finely chopped | |
| 2 | Bay leaves | |
| 1 | Jalapeno chili; finely chopped with | |
| ; seeds | ||
| 1 | tablespoon | Creole Seasoning |
| ½ | teaspoon | Ground cayenne pepper |
| ½ | teaspoon | Dried oregano; crumbled |
| 2 | tablespoons | Tomato paste |
| 1 | pounds | Andouille sausage or hot Italian sausage; cut into 1/2-inch |
| ; pieces | ||
| ¾ | pounds | Ham; cut into 1/2-inch |
| ; pieces | ||
| 2 | cans | Chicken broth; (14 1/2-ounce) |
| 1 | can | Plum tomatoes; diced, with liquid |
| ; (16-ounce) | ||
| 3 | cups | Long-grain rice |
Directions
Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeno, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
Serves 10.
Bon Appetit March 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.