Jambalaya

Jambalaya

I adapted this standby from a Better Homes and Gardens recipe for Chicken Jambalaya, but that company apparently tweaks its recipes and doesn’t have all its versions online.

Here’s my version:
Jambalaya
2/3 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 pound smoked sausage, cut in bite-sized pieces
1 to 2 tablespoons olive oil or butter
2 14.5-ounce cans diced tomatoes
2 cups chicken broth
1 1/3 cup long grain rice
2 teaspoons drived basil, crushed
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 to 1 teaspoon Tobasco sauce
1 cup water, if needed

In a large skillet cook celery, onion, and green pepper in olive oil. Add sausage. Continue cooking until vegetables are tender but not brown.
Stir in undrained tomatoes, chicken broth, uncooked rice, basil, garlic powder, pepper and Tobasco. Bring to a boil; cover and simmer about 15 minutes or until rice is tender, stirring occasionally. If the mixture gets dry, add some or all of the water. Remove lid for last 5 minutes of cooking time, stirring more frequently.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s