Wednesday, December 01, 2004

Jambalaya

I'm heading to Greenwood tomorrow, so I had to leave the boys something to eat. I made this jambalaya recipe from the December Southern Living I just got in. It's very good...and quick too.

1 lb smoked sausage, cut into 1/4-inch thick diagonal slices
1 small onion, chopped
3 celery ribs, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 14-oz can beef broth
1/4 cup water
1 cup uncooked rice
1 1/2 cups chopped cook ham or chicken
1 14-1/2-oz can diced tomatoes, drained (I didn't drain mine because I like my jambalaya a little juicy)

Cook sausage in a Dutch oven over med-hi heat, stirring constantly, 7 min. or till sausage is browned. Stir in onions and next three ingredients; cook, stirring occasionally, 2 to 3 min. or till tender.

Add beef broth, 1/4 cup water and rice; bring to a boil. Reduce heat to low, cover and simmer 20 min. Add ham and tomatoes, and cook, uncovered, 5 to 10 minutes, stirring occasionally. (Contributed by Kaye Willis, Kinder, LA)

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