Traditional jambalaya can be made one of two ways - either Creole-style or Cajun-style. Creole-style involves simmering and adding tomatoes, while Cajun-style omits the tomatoes. My recipe is more Creole and is fairly quick to make. The prep time and cook time are all meshed into one and takes under 40 minutes. I like my stuff a little extra spicy, so I usually add a little Cajun seasoning to it before simmering. Linds doesn't eat usually enjoy this (too spicy), so she and the Critter (my friend's son who is hanging out with us tonight) are having dinosaur nuggets and sweet potato fries.
Jambalaya
Ingredients
2 T butter
1 medium onion chopped
1 cup bell pepper
2 cloves garlic/minced
1 1-lb Hillshire Farm smoked sausage (cut into 1/4 inch slices)
1 cup converted rice
2 cups chicken broth
3 T Tabasco Green Pepper Sauce
14 1/2 oz can diced tomatoes, drained
Directions
- Melt butter in large saucepan over medium heat.
- Add onion, pepper, garlic, and sausage for 5 minutes.
- Stir in rice, broth, Tabasco, tomatoes, and Cajun seasoning and bring to boil.
- Reduce heat, cover, and simmer 25 minutes.
- Let sit 5 minutes.
1 comment:
If you are into a little more spice, try Rotel tomato's in the 14.5 oz can. They have a few varieties, but all add a nice hot kick to the mix. This looks great! I think I'm cooking some up this weekend.
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