Sweet and hot jambalaya

4 Servings

Ingredients

Quantity Ingredient
1 medium 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 cup Dry white wine (I had Zinfandel on hand so I used it instead)
¾ cup Chipotle sauce (see recipe) or small can tomato sauce
¼ cup Durkee's Red Hot sauce or any Cayenne sauce
2 tablespoons West Indian Flambeau sauce or your favorite hot sauce.
1½ cup Uncooked rice
1 pounds Smoked sausage or andoiulle sliced about 1/8 inch thick
Salt and pepper to taste
Water
Olive oil for saute

Directions

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, .

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