Jambalaya
Ingredients
The base
-
2 ½
c.
white rice
-
5
c.
water
-
2-3
Tbsp.
butter
The vegetables
-
1
medium
onion, chopped
-
1
bunch
green onions, chopped
-
1
green pepper, chopped
-
2
stalks
celery, chopped
-
5-6
cloves
garlic, minced
The proteins
-
½
lb.
high-quality smoked sausage
-
½
lb.
ham
The sauce
-
1
8-oz.
can tomato sauce
-
to taste
Tony Chachere’s Creole Seasoning
Instructions
- Combine rice and water in a saucepan, bring to a boil, then reduce heat and cook for 20 minutes.
- Remove from heat and let stand for 5 minutes.
- While rice cooks, chop sausage and ham and set aside.
- Melt butter in a large skillet over medium heat.
- Add onion, green onions, green pepper, and celery; cook until tender.
- Add chopped meat and cook for about 10 minutes, stirring frequently.
- Stir in tomato sauce and cooked rice.
- Season with Cajun seasoning and salt to taste, cooking for an additional 10 minutes.
- Serve and enjoy, saving leftovers for better flavor the next day.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
15g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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