SierraCook
Master Chef
This Jambalaya recipe is the one that Lifter asked for. I found this recipe a long time ago in one of the local newspapers. It is a favorite of mine to take to potlucks.
Jambalaya
2 California bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon gumbo file powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon dried thyme leaves
1 large onion chopped
2 stalks celery, finely sliced
2 bell peppers, chopped
6 oz. thick sliced ham, diced
1 pound little smoked sausages, cut each sausage in half
4 tablespoons oil
2 cups converted rice
4 cups chicken broth
Combine the first eight ingredients together in a small bowl. Prepare vegetables and meats as directed. Heat the oil, saute the meats for about 5 minutes, then add the vegetables and spices, and cook for 10 minutes, stirring constantly. Add the raw converted rice and cook for 5 more minutes. Add the broth and bring mixture to boil, stirring well. Reduce heat and simmer 20 minutes until rice is tender, but not mushy. Remove bay leaves before serving.
Jambalaya
2 California bay leaves
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon gumbo file powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon dried thyme leaves
1 large onion chopped
2 stalks celery, finely sliced
2 bell peppers, chopped
6 oz. thick sliced ham, diced
1 pound little smoked sausages, cut each sausage in half
4 tablespoons oil
2 cups converted rice
4 cups chicken broth
Combine the first eight ingredients together in a small bowl. Prepare vegetables and meats as directed. Heat the oil, saute the meats for about 5 minutes, then add the vegetables and spices, and cook for 10 minutes, stirring constantly. Add the raw converted rice and cook for 5 more minutes. Add the broth and bring mixture to boil, stirring well. Reduce heat and simmer 20 minutes until rice is tender, but not mushy. Remove bay leaves before serving.
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