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Jambalaya

1 pound smoked sausage or andouille -- sliced
2 onions -- chopped
1/2 cup finely chopped celery
1 bell pepper -- chopped
1 can tomatoes -- (28 ounces)
2 bay leaves
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon chili powder
4 cloves garlic -- chopped
1 can beef consomm -- (10 1/2 ounces)
2 soup cans of water
salt and pepper
Tabasco to taste
2 cups raw rice
1/2 cup finely chopped green onion
2 tablespoons minced parsley


In a deep frying pan or Dutch oven, brown the sausage. Remove and drain. Saut onions, celery, and bell pepper until tender. Mix in tomatoes, bay leaves, basil, thyme, chili powder, and garlic. Add consomm 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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