Louisiana jambalaya

1 servings

Ingredients

Quantity Ingredient
½ cup Butter; (1 stick)
2 Red onions; chopped
5 Green onions; chopped
1 large Green bell pepper; chopped
4 Garlic cloves; finely chopped
2 Bay leaves
1 Jalapeno chili; finely chopped with
; seeds
1 tablespoon Creole Seasoning
½ teaspoon Ground cayenne pepper
½ teaspoon Dried oregano; crumbled
2 tablespoons Tomato paste
1 pounds Andouille sausage or hot Italian sausage; cut into 1/2-inch
; pieces
¾ pounds Ham; cut into 1/2-inch
; pieces
2 cans Chicken broth; (14 1/2-ounce)
1 can Plum tomatoes; diced, with liquid
; (16-ounce)
3 cups Long-grain rice

Directions

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeno, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

Serves 10.

Bon Appetit March 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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