Sweet And Hot Jambalaya
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Meat | 4 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | Stalks celery, chopped | |
| 4 | 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 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 6
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 2763.1mg
Potassium: 1421.9mg
Carbohydrates: 48.1g
Fiber: 2.5g
Sugar: 6.1g
Protein: 8.7g