Sausage Jambalaya

Jambalaya

Colorful Jambalaya can be expanded with vegetables, sausage or oysters.

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

This dish isn’t great for the freezer. Its particular virtue lies in an almost infinite capacity to expand: simply double up the rice stock and vegetable ingredients and the same amount of ham can go twice as far. Other versions include shrimp, sausages or oysters – all nice, but not strictly necessary.

Ingredients

 3 tbsp vegetable oil
 2 medium cooking onions
 2 medium size sweet green peppers
 1 cup rice
 2 cloves garlic
 28 oz can tomatoes
 ½ tsp thyme
 1 ½ tsp chili powder
 1 tsp salt
 black pepper
 1 ½ cups chicken stock
 ¼ tsp powdered saffron (optional)
 2 cups cooked ham
 fresh parsley

Method

1

Heat oil in a heavy casserole or Dutch oven and cook onions until they’re limp but not brown.

2

Add green pepper strips and stir them around for a few minutes, then add the rice and stir again until the rice grains glisten and turn slightly opaque.

3

Add garlic, tomatoes, thyme, chili powder, salt and a good grinding of black pepper. If you’re using saffron, dissolve it in the chicken stock.

4

Pour this into the pan, stir again, and bring mixture slowly to the boil.

5

Stir in cubed ham, reduce heat and cover pan.

6

Cook at a bare simmer for about 20 minutes, without stirring. By then, most of the juices should be absorbed.

7

Taste a bit of rice. If it’s tender but sauce is too soupy, cook a few minutes longer with the lid off. If it’s not tender, cover again and continue to simmer, adding a little more stock or water if it threatens to dry out too much.

8

When it’s done to your satisfaction, give the rice a final fluffing stir, sprinkle with lots of parsley and serve from the casserole.

Variation

Other versions may include shrimp, sausages or oysters. If you are concerned about your salt intake use homemade chicken broth and try the oyster variation.

Timers

Preparation Cooking Start To Finish
DifficultyIntermediate
Category
From Gloria Varley. Copyright Recipes Only Magazine. All rights reserved. [cooked-sharing]

Ingredients

 3 tbsp vegetable oil
 2 medium cooking onions
 2 medium size sweet green peppers
 1 cup rice
 2 cloves garlic
 28 oz can tomatoes
 ½ tsp thyme
 1 ½ tsp chili powder
 1 tsp salt
 black pepper
 1 ½ cups chicken stock
 ¼ tsp powdered saffron (optional)
 2 cups cooked ham
 fresh parsley
Jambalaya
IngredientsDirections

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