Thursday, 15 May 2008

• Currently Reading Split Second By David Baldacci see related

  Jambalaya

  I had a jambalaya recipe, I thought from Tabasco using the green sauce.  I do not know what happened to that recipe because I haven't made it in ages.  So I tried to find it on the Tabasco site today.  I couldn't find the exact recipe, but this one sounds good:
  

  Cajun & Creole : Ham and Sausage Jambalaya

  • 2 tablespoons vegetable oil
    
  • 1 (20-ounce) package kielbasa or other smoked sausage, cut into 1/2-inch slices
    
  • 2 large onions, chopped
    
  • 1 medium green pepper, chopped
    
  • 1 cup chopped celery
    
  • 2 cloves garlic, minced
    
  • 3 cups chicken broth
    
  • 1 (14.5-ounce) can diced tomatoes, undrained
    
  • 1/2 pound cooked ham, cut into cubes
    
  • 1 bay leaf
    
  • 1 teaspoon Original TABASCO® brand Pepper Sauce
    
  • 1/2 teaspoon dried thyme leaves
    
  • 1/8 teaspoon ground allspice
    
  • 1 1/2 cups uncooked rice
    

  Heat oil in a large saucepan or Dutch oven over medium heat. Add sausage, onions, green pepper, celery and garlic and cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, TABASCO^® Sauce, thyme and allspice; simmer uncovered for 15 minutes.

  Stir in rice; cover and simmer 15 minutes or until rice is tender, adding more broth or water if needed. Remove bay leaf before serving.

  Makes 6 servings.
  

  I won't use the ham, but I'll probably follow the rest of the recipe.  I bet this would be good with cornbread.
  

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