04 April 2009

Jambalaya, 2nd batch


The first one was good, this one was much better:

a bit of bacon, sliced thin & cubed
4 Tbsp butter
1 onion, chopped
1 bell pepper, chopped
1 tsp salt
1 tsp thyme
1 tsp cajun seasoning
1/2 tsp black pepper
1/2 tsp tabasco sauce
2 cups uncooked rice
4 cups chicken broth
1 6-oz can tomato paste
1/2 pkg butterball turkey keilbasa, sliced
1/2 pkg andouille sausage, sliced
1/2 lb cooked deli ham, cubed
1 bunch scallions, chopped

In large stock pot, melt a little of the butter, fry the bacon medium-crisp, add the rest of the butter, stir to melt.

Add onion & pepper, over medium heat cook, stirring occasionally, till tender. Stir in spices. Add rice, stir to coat evenly. Pour in broth. Heat to rolling boil, stirring to prevent sticking. Reduce heat to low simmer, cover with tight-fitting lid, simmer 20 minutes, till rice is tender.

Add tomato paste, stirring vigorously till blended. Stir in sausages, ham, scallions.

It's done.

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