For the sauce:.
Heat bacon
rown chicken in oil. Add sausage to pot and saute with
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.
edium high heat.
Add sausage to pot and saute with
Saute sausage in oil (lard or bacon drippings).
Remove from pot.
Season and brown chicken.
Remove from pot.
For brown jambalaya, add heaping tablespoon of brown sugar to oil and caramelize.
For red jambalaya, delete this step.
1. Crumble sausage into a medium skillet. Cook
n mixture at room temperature for 10 to 20 minutes. Broil
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.
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.
here and forget about it for a while and do the
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.)
Cook sliced sausage over medium high heat in
In a large skillet, heat the oil over medium heat and saute the onions, green onions, bell pepper and parsley until the onions are clear.
Stirring, add the tomato sauce and garlic, then the rice, salt, sausage and enough water to cover the rice by about 1-inch.
Cook until most of the juice is gone.
Reduce heat to low; cover and simmer for 1 hour; don't lift the lid for at least 45 minutes.
This makes a red jambalaya.
Makes 4 to 6 servings.
arlic and cook, stirring constantly, for 1 minute. Transfer the mixture
edium-high and add the sausage and bacon.
Cook the
ork turns light brown, add sausage and brown until dark brown
ven (Number 8), brown sausage; remove sausage and discard grease.
Then
Fry sausage until darkened.
Put onion and seasoning in pot with sausage; you may add a little water, if needed.
When sausage and onion are fried, put 1 cup rice and 2 cups water.
When water starts to boil, lower heat and cover for about 20 minutes.
Spray large pan with Pam.
Brown ground meat and drain well. Cut sausage into small pieces.
Melt butter and mix all ingredients well.
Cover pan real well with foil and bake at 350\u00b0 for 1/2 hour.
Stir well and continue to cook for 1 hour.