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Jambalaya - 2

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Amount Measure Ingredient -- Preparation Method -- -- --

    2. 1 pound smoked sausage or andouille -- sliced

    3. 2 onions -- chopped

    4. 1/2 cup finely chopped celery

    5. 1 bell pepper -- chopped

    6. 1 can tomatoes -- (28 ounces)

    7. 2 bay leaves

    8. 1/2 teaspoon basil

    9. 1/2 teaspoon thyme

    10. 1/2 teaspoon chili powder

    11. 4 cloves garlic -- chopped

    12. 1 can beef consomme -- (10 1/2 ounces)

    13. 2 soup cans of water

    14. salt and pepper

    15. Tabasco to taste

    16. 2 cups raw rice

    17. 1/2 cup finely chopped green onion

    18. 2 tablespoons minced parsley

    Instructions Jump to Ingredients ↑

    1. In a deep frying pan or Dutch oven, brown the sausage. Remove and drain. Sauté onions, celery, and bell pepper until tender. Mix in tomatoes, bay leaves, basil, thyme, chili powder, and garlic. Add consommé and water. Bring to a boil, reduce heat and simmer 40 minutes. 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. If so, add a little more water. Stir in green onion and parsley 20 minutes before serving and let stand.

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