Jambalaya - 2

Recipe Ingredients

1 lb	454g / 16oz	Smoked sausage or andouille - sliced
2		Onions - chopped
1/2 cup	55g / 1.9oz	Finely chopped celery
1		Bell pepper - chopped
1		Tomatoes - (28 ounces)
2		Bay leaves
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Chili powder
4		Garlic - chopped
1		Beef consomme - (10 1/2 ounces)
2		Soup cans of water
		Salt and pepper
		Tabasco to taste
2 cups	320g / 11oz	Raw rice
1/2 cup	31g / 1.1oz	Finely chopped green onion
2 tablespoons	30ml	Minced parsley

Recipe Instructions

In a deep frying pan or Dutch oven, brown the sausage. Remove and drain. Saute onions, celery, and bell pepper until tender. Mix in tomatoes, bay leaves, basil, thyme, chili powder, and garlic. Add consomme and water. Bring to a boil, reduce heat and simmer 40 minutes.

Add sausage, salt, pepper, Tabasco and rice. Cover and cook slowly until rice is tender, stirring occasionally. As rice begins to absorb the moisture, the jambalaya might get too dry.

If so, add a little more water. Stir in green onion and parsley 20 minutes before serving and let stand.

Source:
La Bouche Creole by Leon Soniat

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