A Recipe For Jambalya
Ingredients:
12 oz . raw bacon, diced into small pieces
1 lb smoked fully smoked sausage, sliced lengthwise, and then sliced crosswise into 1/2" wide semi-circles
1 lb . andouille sausages, cut into 4 pieces lengthwise, after which chopped crosswise into 1/2" cubes
1/2 lb tasso or smoked ham (such as Black Forest), which was cut into 1/2" cubes
1 1/2 pounds white or yellow onions, sliced (should be about 4 cups)
2 large stalks of celery, cut into little cubes
1 red bell pepper, seeded and sliced into little cubes
1 green bell pepper, seeded and sliced into little pieces
6 boneless, skinless chicken thighs, sliced into bite size pieces
2 tbsps . of paprika
1 tbs of chopped fresh thyme
1/2 tablespoon of chili powder
1/4 teaspoon of cayenne pepper
3 10 oz . cans of diced tomatoes and green chiles (try to find no salt or reduced salt cans)
2 1/2 cups beef broth
3 cups of regular white rice
6 green onions (scallions), cut (should be roughly 2 cups)
1 tbsp . diced fresh Italian parsley
To Prepare The Jambalaya:
Pre-heat your oven to 350 Farenheit. Fry the bacon in a big heavy pot on top of medium-high heat until the bacon is brown though not yet crispy, stirring many times, 8 to 10 minutes. Add the smoked sausage, andouille, and smoked ham. Saute till the meats begin to brown, roughly ten minutes.
Add the onions, celery, and bell peppers. Cook until such time as the veggies start to soften, stirring occasionally, about 12 minutes. Incorporate the chicken and cook until the chicken turns white, stirring frequently. Add in paprika, thyme, chili powder, and 1/4 tsp cayenne. Cook for 1 minute.
Pour in the diced tomatoes and chiles and beef broth and stir to incorporate well. Put in more cayenne, if you want. Stir in the rice.
Bring the jambalaya to a boil over high heat. Then, reduce the heat to medium-low and put a lid on the pot. Place in the oven and bake till the rice is soft and excess juices are absorbed, 45 minutes. Take the lid off of the pot. Mix in chopped green onions and sprinkle jambalaya with cut parsley and serve hot.
Ingredients:
12 oz . raw bacon, diced into small pieces
1 lb smoked fully smoked sausage, sliced lengthwise, and then sliced crosswise into 1/2" wide semi-circles
1 lb . andouille sausages, cut into 4 pieces lengthwise, after which chopped crosswise into 1/2" cubes
1/2 lb tasso or smoked ham (such as Black Forest), which was cut into 1/2" cubes
1 1/2 pounds white or yellow onions, sliced (should be about 4 cups)
2 large stalks of celery, cut into little cubes
1 red bell pepper, seeded and sliced into little cubes
1 green bell pepper, seeded and sliced into little pieces
6 boneless, skinless chicken thighs, sliced into bite size pieces
2 tbsps . of paprika
1 tbs of chopped fresh thyme
1/2 tablespoon of chili powder
1/4 teaspoon of cayenne pepper
3 10 oz . cans of diced tomatoes and green chiles (try to find no salt or reduced salt cans)
2 1/2 cups beef broth
3 cups of regular white rice
6 green onions (scallions), cut (should be roughly 2 cups)
1 tbsp . diced fresh Italian parsley
To Prepare The Jambalaya:
Pre-heat your oven to 350 Farenheit. Fry the bacon in a big heavy pot on top of medium-high heat until the bacon is brown though not yet crispy, stirring many times, 8 to 10 minutes. Add the smoked sausage, andouille, and smoked ham. Saute till the meats begin to brown, roughly ten minutes.
Add the onions, celery, and bell peppers. Cook until such time as the veggies start to soften, stirring occasionally, about 12 minutes. Incorporate the chicken and cook until the chicken turns white, stirring frequently. Add in paprika, thyme, chili powder, and 1/4 tsp cayenne. Cook for 1 minute.
Pour in the diced tomatoes and chiles and beef broth and stir to incorporate well. Put in more cayenne, if you want. Stir in the rice.
Bring the jambalaya to a boil over high heat. Then, reduce the heat to medium-low and put a lid on the pot. Place in the oven and bake till the rice is soft and excess juices are absorbed, 45 minutes. Take the lid off of the pot. Mix in chopped green onions and sprinkle jambalaya with cut parsley and serve hot.
About the Author:
Want to find out more about soul food recipes, then visit Kathy Smith's site on how to make the best cheese grits recipe for your needs.
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