Sweet and hot jambalaya
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped |
| 2 | Stalks celery; chopped (up to) | |
| 5 | Frozen hot peppers; chopped, from last years garden (Cherry; Hot Wax, Jalapeno's whatever) | |
| 4 | Cloves garlic; minced | |
| 1 | cup | Dry white wine (I had Zinfandel on hand so I used it instead) |
| ¾ | cup | Chipotle sauce (see recipe) or small can tomato sauce |
| ¼ | cup | Durkee's Red Hot sauce or any Cayenne sauce |
| 2 | tablespoons | West Indian Flambeau sauce or your favorite hot sauce. |
| 1½ | cup | Uncooked rice |
| 1 | pounds | Smoked sausage or andoiulle sliced about 1/8 inch thick |
| Salt and pepper to taste | ||
| Water | ||
| Olive oil for saute | ||
Directions
Date: Fri, 26 Apr 96 10:37:38 PST From: "Chuck Beekman"
I basically started with Justin Wilson's Sausage Jambalaya recipe and improvised from there. Here is the recipe. I halved the original.
In a 4 or 5 Quart sauce pan, saut onion and celery until onion is almost clear, add peppers, and garlic and continue cooking a few more minutes until onion is clear.
Basically just add wine and then everything else and enough water to cover by about half inch. Stir well cook uncovered on Med/Med high heat until most of the liquid is absorbed, stir several times. Reduce heat to low/low and cover tightly and continue cooking for 45 minutes. Don't peak and don't stir until done.
CHILE-HEADS DIGEST V2 #306
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .