Jambalaya

This recipe was discovered when Joseph, Kelly, Jim, and Angie were looking for easy, one-pot meals to bring along on their camping trip to Oswald West, Oregon, in the summer of 2006.

8 oz. sausage (Polish kielbasa or hot Louisiana sausage are delicious)
1 medium onion, diced
1 green pepper, seeded & diced
1 garlic clove, minced or chopped fine
1½ cup long-grain rice (uncooked)
15 oz (~1¾ cup) chicken broth/stock
1 cup water
⅛ tsp ground red pepper
¼ tsp salt
⅛ tsp thyme
hot pepper sauce or Cajun spices (optional)
16 oz. diced tomatoes
2 green onions, sliced thin

Other veggies can be added according to your tastes: diced carrots, zucchini, leeks, celery, etc. would work great!

Cook sausage in deep pot over medium heat until browned (~10 min). Remove sausage from pot to paper towels to drain off grease. If sausage wasn’t ground, cut into ~½ inch pieces.

Add onion to pot. Cook just until tender. Stir in garlic and pepper; cook for 30 more seconds. Add rice to veggies in pot and stir for 1 minute to combine and heat through. Add in sausage, liquids, and spices. Turn heat to high and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Stir in tomatoes and their liquid, cover, and cook for 5 more minutes.

Transfer to a serving bowl and sprinkle with green onions.

Yields: 6-8 servings

Time to make: 40 min

Source: Kelly Hoffman

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Published in: on December 2, 2009 at 4:09 pm  Leave a Comment  
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