Wednesday, February 23, 2011
Has anyone seen my ingredients pictures? It seems I must have lost it. Or forgotten to take it. Forgive me!
1 smoked sausage, sliced
4 Tbs. butter
half of an onion
3 celery stalks
1 green pepper
2 cloves of garlic
1 can of tomato paste
2 cups of long grain white rice (not instant)
4 cups of water
1 Tbs. creole seasoning
1/4 tsp black pepper
Start off with Chopping up your veggies. You want to have about the same amount of all three so keep that in mind when chopping. Amounts are estimates based on the size of your vegetables.
Once everything is chopped, warm your butter in the bottom of a large pot. Add in the onion, green pepper and celery. Let them cook for a little while. You want the onion to be slightly translucent and the green pepper to be softening up a little.
Once those are at that point, add in the garlic and stir stir stir. You don't want the garlic to burn. After about a minute, add in the tomato paste. Keep stirring as the tomato paste can also burn easily. Then add in the sausage.
After about 2 minutes, add the water, rice, creole seasoning and black pepper. Stir to combine everything. Bring it up to a rapid boil, put a lid on it and then turn it down to simmer. Don't disturb for 45 minutes. Once you open the lid, you will see the rice has absorbed all of the liquid and you're left with Jambalaya! How easy was that!? Tomorrow I will also show you the easy recipe for the white beans that MUST go with the Jambalaya.