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CATEGORY CUISINE TAG YIELD
Meats Indian Meat 4 Servings

INGREDIENTS

1 md Onion; chopped
2 Stalks celery; chopped (up to)
5 Frozen hot peppers; chopped, from last years garden (Cherry; Hot Wax, Jalapeno's whatever)
4 Cloves garlic; minced
1 c Dry white wine (I had Zinfandel on hand so I used it instead)
3/4 c Chipotle sauce (see recipe) or small can tomato sauce
1/4 c Durkee's Red Hot sauce or any Cayenne sauce
2 tb West Indian Flambeau sauce or your favorite hot sauce.
1 1/2 c Uncooked rice
1 lb Smoked sausage or andoiulle sliced about 1/8 inch thick
Salt and pepper to taste
Water
Olive oil for saute

INSTRUCTIONS

Date: Fri, 26 Apr 96 10:37:38 PST
From: "Chuck Beekman"
I basically started with Justin Wilson's Sausage Jambalaya recipe and
improvised from there.  Here is the recipe.  I halved the original.
In a 4 or 5 Quart sauce pan, saut onion and celery until onion is almost
clear, add peppers, and garlic and continue cooking a few more minutes
until onion is clear.
Basically just add wine and then everything else and enough water to cover
by about half inch. Stir well cook uncovered on Med/Med high heat until
most of the liquid is absorbed, stir several times. Reduce heat to low/low
and cover tightly and continue cooking for 45 minutes. Don't peak and don't
stir until done.
CHILE-HEADS DIGEST V2 #306
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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