Ground Beef Andouille Smoked Sausage And Cabbage Jambalaya - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 1/2 lb. ground beef
3/4 Andouille smoked sausage or Polish (kielbasa), sliced
1 Tbsp. salt
1 tsp. black pepper
2 c. green bell pepper
1 1/2 c. chopped onion
1 c. chopped celery
1 c. chopped green onion (tops only)
1/2 c. packed chopped fresh parsley
1 Tbsp. minced garlic
1 1/4 c. spicy tomatoes (seasoned, stewed)
7 c. coarsely chopped cabbage
4 3/4 c. beef stock
2 c. uncooked converted rice

Preparation

Place oil in 6-quart saucepan or large Dutch oven.
Add ground beef and place over high heat.
Break up meat in small chunks.
Add sausage; cook until ground beef is browned.
Stir in salt and red and black pepper; cook about 2 minutes, stirring occasionally.
Add bell pepper, onion, celery, green onions, parsley and garlic.
Cook 5 minutes, stirring occasionally.
Add tomatoes; cook and stir about 2 minutes more.
Now add cabbage and do not stir.
Cover pan and cook about 25 minutes, stirring only occasionally after mixture on the bottom of the pan has browned, then scrape bottom of pan well.
Stir in 1 1/2 cups stock, scraping bottom of pan until sediment dissolves, then add the rest of stock.
Reduce heat to very low; add rice.
Cook 25 minutes.
Check to make sure it is not scorching.
Remove pan from heat and let sit covered 25 minutes more.
Stir well and serve.