| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Hot sausage |
| 4 |
|
Bay leaves |
| 3 |
tb |
Oil |
| 1/4 |
ts |
Powdered cloves |
| 1 |
lb |
Ham, diced |
| 1/4 |
ts |
Allspice |
| 4 |
|
Onions, chopped |
| 1/2 |
ts |
Powdered thyme |
| 2 |
|
Bell peppers, chopped |
| 1 |
ts |
Chili powder |
| 5 |
|
Ribs celery, chopped |
|
|
Salt |
|
|
Black and cayenne pepper |
| 1 |
lg |
Can tomatoes |
| 4 |
c |
Raw rice |
| 6 |
c |
Beef or chicken stock |
| 1 |
bn |
Green onions, chopped |
| 4 |
|
Cloves garlic, chopped |
INSTRUCTIONS
Slice the sausage and fry it up in the oil (preferably in a big cast iron
pot) until it is brown. Then add the ham. Stir the ham and sausage mixture
while chopping the onions, peppers and celery. Then add these vegetables to
the pot and cook until they are tender. Nest, add the tomatoes and cook a
few minutes more. Add the stock, bring to a boil and let simmer for 30
minutes.
While the food is simmering, chop and add the garlic, the bay leaves,
thyme, chili powder, allspice, cloves, salt, black pepper and cayenne
pepper. [Unless you have a healthy tolerance for hot food, start off with 1
t of cayenne pepper and taste before adding the rice.]
Now add the rice, bring to a boil and kepp it there for about 3 minutes.
Then cover the pot and set stove to very low heat. After 15 minutes, stir
the jambalaya. If it seems dry, add some more water. Put the lid back on
and cook for 15-20 more minutes. Add the chopped green onions a few minutes
before serving.
This makes 8-10 servings. Also, it freezes very well, so don't be afraid
to make a lot.
Charles Yeomans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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