Wednesday, March 14, 2012

Jambalaya, Part 2

Okay, here it is, attempt at a non-packet seasoned jambalaya recipe! It was super spicy, so I'm taking the cayenne down a notch for you. I wish I had done the same for us, but you cook, you learn, right? Also, I pre-cooked the rice, and that made a huge difference. So, if you're not using minute or instant rice, you might do that... I ended up doubling the rice recipe, and reserved half for a recipe the next day.

Rice
1 c. brown or white rice
2 c. water
1 boullion cube, optional

Mix together and bring to a boil. Keep covered and turn to simmer. Simmer 30-40 minutes or until rice can be fluffed with a fork.

Spice mix
1/4 teaspoon of the following:
-Kosher salt
-Celery salt
-onion salt
-Green chile seasoning
-dried parsley
-thyme
-black pepper
-cayenne pepper

Jambalaya
1/2 onion, chopped
2 celery, chopped
2 carrots, peeled and chopped
1 chicken sausage, in 1/2 inch slices
1/2 can tomato paste
1 14 oz. can of crushed tomatoes
2-3 cups cooked rice
1/4 cup green chiles, chopped
1 cup water

Make rice as directed and set aside. Mix spice mix and set aside.

Add 2 tablespoons butter to a Dutch oven, set on medium-low. Add sausage and brown well. Add 1 tablespoon olive oil to pan and saute onion, celery and carrot about five minutes. Add tomato paste, crushed tomatoes, spice mix, cooked rice, chiles and water. Stir well, and cover. Turn heat to low. Heat about 15-20 minutes, or until sauce has thickened.

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