My jambalaya
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Onions; finely chopped |
| 1½ | cup | Green peppers; fine chopped |
| 1½ | cup | Celery; finely chopped |
| 2 | Bay leaves | |
| 1 | teaspoon | Salt; or to taste |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Oregano |
| ¼ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Tobasco |
| 1 | teaspoon | Garlic powder |
| 8 | ounces | Can tomato sauce |
| 2 | cups | Converted instant brown rice |
| 3 | cups | Vegetable stock |
| ¼ | cup | Chopped scallions |
| 2 | tablespoons | Parsely |
Directions
Sautee onions, peppers and celery in 1T oil. Sautee until lightly browned. Add seasonings and continue cooking for 5 mins, stirring frequently.
Add tomato sauce and rice, and mix well. Cook 5 mins.
Add stock and bring to a boil. Reduce heat, cover pot, and simmer 20 mins.
Add scallions, and parsley and cook 5 mins.
My note: I at least double the cayenne and tobasco, as well as garlic powder.
This stuff is awesome!
Recipe by Lisa Greenwood
Based on a recipe from "Food" by Susan Powter Submitted By LISA GREENWOOD On 11-27-95