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  1. Exported from MasterCook

  2. BROWN RICE JAMBALAYA

  3. 8 Preparation Time :

  4. Categories : Cajun Rice

  5. Ceideburg 2

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1/2 lb Diced ham or bacon

  8. -bacon crosswise into thin

  9. -strips)

  10. 4 Chicken legs (2 1/2 pounds)

  11. 1 lb Cajun-style sausage

  12. 3 md Garlic cloves, peeled

  13. 1 md Onion, peeled, cubed

  14. 1 md Green bell pepper, cored,

  15. -cut in 1-inch squares

  16. 2 md Tomatoes, peeled, cored,

  17. -quartered

  18. 1 1/2 c Raw brown rice

  19. 1/2 ts Each, dried oregano leaves,

  20. -dried thyme leaves, file

  21. Powder, ground black pepper

  22. 1/4 ts Each, cayenne pepper,

  23. -ground cumin

  24. 3 c Chicken broth

  25. Salt

  26. 1/2 lb Peeled, deveined raw shrimp

  27. I seem to remember you being involved in a conversation about brown

  28. rice a few months back... Here's something that you might find

  29. interesting.

  30. Put ham or bacon in a 4-quart soup kettle and cook over low heat

  31. until fat is rendered. Increase heat to medium and stir until

  32. cooked, about 5 minutes.

  33. Remove chicken skin, cut meat off the bones and then cut boneless

  34. chicken into bite-size pieces. Add to kettle or skillet with bacon

  35. or ham and toss until color turns pale, about 4 minutes. Remove

  36. bacon or ham and chicken with a slotted spoon and put on paper

  37. toweling; set aside. Add sausage to kettle and brown all over, about 6 to 8 minutes; remove. Leave

  38. 2 tablespoons fat in kettle; pour off

  39. and discard remaining fat.

  40. Insert metal blade in food processor. Mince garlic by adding to

  41. machine with motor on. Add onion and chop very coarsely with half

  42. second pulses. Add green pepper and process with half-second pulses

  43. until mixture is chopped to medium consistency. Add mixture to

  44. kettle and stir over low heat until softened, about 10 minutes.

  45. Process tomatoes until pureed; set aside.

  46. Add rice to ingredients in kettle and stir over low heat for 2

  47. minutes. Then stir in oregano Thyme, file, black pepper, cayenne

  48. pepper and cumin. Add tomatoes and broth. Stir well and let mixture

  49. 15 to

  50. minutes. Cut sausage into 1/4-inch thick coin like slices. Mix

  51. sausage, ham and chicken pieces into rice. Cover and cook until rice

  52. is tender (rice may not absorb all the liquid) about 20 minutes

  53. longer. Taste and adjust seasoning, adding salt as needed. Stir

  54. 8 to

  55. minutes. Serve rice with shrimp, meats and liquid.

  56. Serves 8. San Francisco Chronicle, date unknown.

  57. Posted by Stephen Ceideburg; February 27 1991. - - - - - - - - - - - - - - - - - -

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