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.
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
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.
ver medium heat, cook the sausage, turning often, until browned, about
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.
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
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.
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.
Brown sausage in skillet.
Place all ingredients together in electric rice cooker.
Stir just enough to blend.
Put cover on rice cooker; press button just as you would to cook rice.
When the bell rings on cooker the jambalaya is ready.
Cook sliced sausage over medium high heat in
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.
Cut sausage into 1/4-inch-thick
ron skillet) saute ground pork sausage in oil, scrambling with a
Saute shrimp or sausage and green onions in oil in large heavy pot until shrimp turn pink or sausage is warmed through.
Remove shrimp or sausage and set aside.
Add garlic, rice and parsley and mix well with remaining oil in pot.
Add bay leaves, thyme, crushed peppers and stock or water.
Simmer until rice is tender (20 to 25 minutes).
Add shrimp or sausage and salt.
Serve in soup plates with paprika and fresh parsley and lemon wedge garnish.
Serves 6.
Brown sausage and pour off grease.
Add onion, garlic, celery and green pepper to sausage; simmer until tender.
Wash rice and add to mixture along with soups.
Bake in oblong 9 x 13-inch dish for 1 hour at 350\u00b0.