Jambalaya
From The New American Cuisine, by the Editors of ``Metropolitan
Home,'' Harmony Books, New York, 1981. ISBN 0-517-54471.
Ingredients
- 1/4 cup butter
- 1 lb andouille or other smoked sausage, sliced
- 1/2 poind smoked ham, cut into small pieces
- 1/4 cup flour
- 3 medium white onions, finely chopped
- 4 scallions, chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced
- 2 cups canned tomatoes, drained and chopped
- 1 bay leaf, crumbled
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne
- 1 teaspoon ground black pepper
- 3 cups chicken stock
- 1 cup diced cooked chicken
- 2 cups uncooked long grain rice
- Salt
Directions
In a 5-quart frying pan or Dutch oven, melt the butter and saute
the sausage and ham until lightly browned.
Stir in the flour and add the onions, scallions, green pepperr and garlic
and saute over medium heat until the vegetables are soft and
the flour is lightly browned, about 6-10 minutes.
Stir in the rest of the ingredients except the salt. The liquid should
just cover the contents. Add more stock if needed. Bring to a boil, cover
the pan tightly, lower the heat and simmer for 30 to 35 minutes, or
until all the liquid is absorbed. Add salt and serve.
Comments
The original recipe also calls for 2 pounds of shrimp, cleaned and deveined,
that you add 5 minutes before the end. Heather also notes that you can
halve the amounts of sausage and ham.
Jim Plank
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