Print
Email
Add a photoServings: 1
Ingredients
- 1 1/2 lb Warm sausage
- 4 x Bay leaves
- 3 Tbsp. Oil
- 1/4 tsp Powdered cloves
- 1 lb Ham, diced
- 1/4 tsp Allspice
- 4 x Onions, minced
- 1/2 tsp Powdered thyme
- 2 x Bell peppers, minced
- 1 tsp Chili pwdr
- 5 x Ribs celery, minced Salt Black and cayenne pepper
- 1 lrg Can tomatoes
- 4 c. Raw rice
- 6 c. Beef or possibly chicken stock
- 1 bn Green onions, minced
- 4 x Cloves garlic, minced
Directions
- Slice the sausage and fry it up in the oil (preferably in a big cast iron pot) till it is brown. Then add in the ham. Stir the ham and sausage mix while chopping the onions, peppers and celery. Then add in these vegetables to the pot and cook till they are tender. Nest, add in the tomatoes and cook a few min more. Add in the stock, bring to a boil and let simmer for 30 min.
- While the food is simmering, chop and add in the garlic, the bay leaves, thyme, chili pwdr, allspice, cloves, salt, black pepper and cayenne pepper. [Unless you have a healthy tolerance for warm food, start off with 1 t of cayenne pepper and taste before adding the rice.]
- Now add in the rice, bring to a boil and kepp it there for about 3 min.
- Then cover the pot and set stove to very low heat. After 15 min, stir the jambalaya. If it seems dry, add in some more water. Put the lid back on and cook for 15-20 more min. Add in the minced green onions a few min before serving.
- This makes 8-10 servings. Also, it freezes very well, so do not be afraid to make a lot.
- Charles Yeomans
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
