Jambalaya
½ Lb. sausage, andouille or any good smoked sausage, sliced ½ " thick or chopped coarse
1 Large Onion , chopped
2 Ribs celery, chopped
1 Cup green pepper, chopped
½ Cup red pepper, chopped
4 Cloves garlic, minced
¼ Cup olive oil
½ Can chopped tomatoes
½ Teaspoon each thyme, oregano
½ Teaspoon liquid smoke
1 Bay leaf
1 Pinch saffron (optional)
Cayene pepper to taste
1 Cup converted rice
2 Cups good chicken stock
12 Shrimp, peeled(optional)
¼ Cup Italian parsley, chopped
Saute sausage in large saute pan or braiser pan that has a good cover until slightly browned . Add oil,
onions, celery and saute until transluscent. Add peppers & garlic heat 2 minutes then add sesonings & liquid
smoke. Stir 1 minute add rice. Stir 1 minute to coat rice. Add tomatoes & stock bring to simmer with cover on pan.
Cook until liquid is absorbed. Remove bay leaf. If using, place shrimp on top of rice & cover. Cook until shrimp become
opaque. Garnish with chopped parsley. Enjoy. Serves 4 .
