Saute onion, bell pepper and celery in butter until clear.
Add smoked sausage and garlic cloves and cook a few more minutes.
Stir in cooked rice and tomato paste.
Season to taste with seasonings and turn into a casserole dish.
Bake at 350 degrees until heated through
Add fresh chopped green onion tops at the end of cooking.
he okra and slice the sausage into 1/2-inch slices
In a heavy 8-qt Dutch oven, melt lard over medium heat. Add onions, bell pepper, celery and garlic, cook until vegetables are wilted and transparent, about 5 minutes.
Add ham a sausage; cook until sausage is lightly browned, about 8 minutes.
Add rice. Cook, stirring constantly, until rice is light golden brown, about 5 minutes.
Add tomatoes, Cook 2 minutes.
Stir in broth. Add seasonings. Reduce heat.
Cover and simmer until rice is tender and no liquid remains, 45 minutes. Taste for seasonings; adjust as needed.
nd set aside.
Add sausage and cook until browned.
Heat oil in a large skillet on medium-high heat. Add sausage; cook and stir until lightly browned. Add chicken, onion, pepper, celery and garlic; cook and stir until chicken is cooked through. Stir in tomatoes, okra, tomato sauce and seasoning. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir.
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
Combine first 5 ingredients in a 3 quart baking dish.
Cover and cook at 350 degrees for about 45 minutes.
Add the sausage and shrimp.
Cover and continue to cook another 25 minutes.
Layer like recipe calls for.
After bell rings on rice cooker, add 1/2 cup green onions and parsley.
Stir thoroughly.
Cover and let steam at least 30 minutes.
(Use at least 8 cups rice cooker.)
In a large skillet, heat the oil over medium-high heat and saute onion, bell pepper and parsley until onion is clear. Stirring, add the tomato sauce, garlic, mint and wine, then add rice, hot sauce, smoked sausage and enough water to cover the rice by about 1 inch.
Cook until most of the water is gone.
Reduce heat, cover and simmer for 1 hour; don't lift the lid until it has been simmering for 45 minutes.
This makes a red jambalaya.
Makes 4 to 6 servings.
ork turns light brown, add sausage and brown until dark brown
In large skillet heat sausage until lightly browned.
Add chicken, onion, pepper and celery.
Cook and stir until chicken is done.
Stir in tomatoes, okra, tomato sauce and seasoning.
Bring to a boil.
Stir in rice.
Cover and remove from heat.
Let stand 5 minutes or until liquid is absorbed.
Stir and serve.
Fry sausage down; let brown and remove excess grease.
Add about 1 cup water, onion soup mix and any other seasonings you wish.
Let cook for 30 to 45 minutes.
Add rice and about 2 to 2 1/2 cups water.
Cook approximately 30 minutes or until rice is done.
Then in another pot, add a little butter, then add green onions and yellow onions in the jambalaya after it is cooked.
f vegetable oil.
Slice sausage and dice chicken into 1
Season chicken and brown in oil; remove chicken.
Brown sausage, then remove from oil.
Cook seasonings until tender. When brown, add water, then add chicken and sausage.
Cook chicken until tender.
Add rice and cook uncovered over medium heat until all water is absorbed.
Cover and steam until rice is cooked; stir occasionally.
If jambalaya is too dry, add a little water.
eat to moderate and brown sausage in 4 batches in fat
ver medium heat, cook the sausage, turning often, until browned, about
rown and Serve are just easy.
Prepare pancake mix as
Brown smoked sausage in skillet.
Place all ingredients together in an electric rice cooker.
Cook just as you would cook rice.
When the bell rings on rice cooker the jambalaya is ready. Yields 6 to 8 servings.
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
Saute onions and bell pepper in olive oil and cook until onions are clear.
Add garlic, parsley, tomato sauce and wine, then add rice.
Add smoked sausage or andouille and enough water to cover about 1 inch above ingredients.
Add salt and hot sauce, then stir.
Cook on medium heat until most of the juice is gone, then cover and simmer 1 hour.
This makes a red jambalaya.