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Creole jambalaya

Creole jambalaya
Course: Jams and jellies Various Main Dishes

Cuisine: Southern Creole and Cajun

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Creole jambalaya ingredients

  • 2 T olive oil
  • 8 oz Ham, diced
  • 8 oz Chorizo sausage, sliced
  • 1 large Spanish onion, chopped
  • 3 garlic cloves, chopped
  • 2483527⁄624973141 t Dried thyme
  • 2 T Chopped fresh parsley
  • 372529⁄-2009260032 c Boiling chicken stock
  • 372529⁄-2009260032 c long-grain white rice
  • 2483527⁄624973141 t Cayenne pepper
  • 1 t Hot-pepper sauce
  • 1 cn Tomatoes (14 oz)
  • 1 Green bell pepper, seeded
  • -- diced
  • 2 T Dry white wine
  • Tomato slices (opt)
  • Fresh thyme sprigs (opt)

Cooking Creole jambalaya

1. Heat oil in a saucepan.
2. Add ham, sausage and onion.
3. Fryi gently 3 minutes.
4. Add garlic, thyme and parsley.
5. Stiri well, then add stock, rice, cayenne and hot-pepper sauce; mix well.
6. Add tomatoes with juice and break up with a spoon.
7. Bring mixture to a boil; stir well, then cover and simmer gently 15 minutes.
8. Stir in bell pepper and wine.
9. Cover and cook 8 minutes or until liquid is absorbed.
10. Fluff with a fork.
11. Garnishi with tomato slices and thyme sprigs, if desired, and serve hot. Variation: add 4 ounces cook peeled medium-size shrimp, thawed if frozen, to mixture 5 minutes before end of cooking time.
12. For a fierier flavor, add more cayenne and hot-pepper sauce to taste.


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