Jambalaya

Summary

Ingredients:
1 pkg of hot Italian sausage
2 tbsp butter
1 large onion, chopped
2 or more garlic cloves, minced

1 each yellow, orange and red bell pepper, chopped

2 – 4 large tomatoes, chopped

1 tsp chili powder

1 tsp cayenne pepper

1 tsp oregano

1 cup brown or wild rice, rinsed

2 cup liquid gold (bone broth)

1 lb of shrimp (optional)

Method:

Crumble the sausage.  (slit the sausage down the middle, peel away and discard the casings.) sauté sausage in a heavy pot or dutch oven over medium heat until well browned.  Remove with a slotted spoon and discard drippings.

In same pot heat butter until bubbly.  Add onion.  Cook till soft about 3 minutes, scrapping up browned sausage bits.  Add peppers, tomatoes, garlic, chili powder, cayenne and oregano, reduce heat to low; cook covered, 15 minutes.

Put sausage into pot along with rice, stirring to coat completely.  Add broth; bring to boiling; lower heat, simmer covered until rice is tender, about 30 minutes.

Stir in shrimp; cook, covered until shrimp turns pick.  If mixture is too wet, uncover at this point to evaporate excess liquid.

Top with fresh parsley

Enjoy 🙂

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