| 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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