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Jambalaya - 2

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B9, B12, C, D, P
    MineralsZinc, Copper, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Smoked sausage or andouille - sliced

    2. 2 Onions - chopped

    3. 1/2 cup 55g / 1.9oz Finely chopped celery

    4. 1 Bell pepper - chopped

    5. 1 Tomatoes - (28 ounces)

    6. 2 Bay leaves

    7. 1/2 teaspoon 2 1/2ml Basil

    8. 1/2 teaspoon 2 1/2ml Thyme

    9. 1/2 teaspoon 2 1/2ml Chili powder

    10. 4 Garlic - chopped

    11. 1 Beef consomme - (10 1/2 ounces)

    12. 2 Soup cans of water

    13. Salt and pepper

    14. Tabasco to taste

    15. 2 cups 320g / 11oz Raw rice

    16. 1/2 cup 31g / 1.1oz Finely chopped green onion

    17. 2 tablespoons 30ml Minced parsley

    Instructions Jump to Ingredients ↑

    1. In a deep frying pan or Dutch oven, brown the sausage. Remove and drain. Saute onions, celery, and bell pepper until tender. Mix in tomatoes, bay leaves, basil, thyme, chili powder, and garlic. Add consomme and water. Bring to a boil, reduce heat and simmer 40 minutes.

    2. Add sausage, salt, pepper, Tabasco and rice. Cover and cook slowly until rice is tender, stirring occasionally. As rice begins to absorb the moisture, the jambalaya might get too dry.

    3. If so, add a little more water. Stir in green onion and parsley 20 minutes before serving and let stand.

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