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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I love jambalaya and this garlic one is a big hit. I hope you like it also. Ingredients:
1 lb breakfast sausage (country style) |
1 1/2 cups diced smoked ham (to make tasso, pound) or 1 1/2 cups tasso (to make tasso, pound) |
coarse black pepper, into large piece of ham before dicing |
1/2 cup chopped bell pepper |
1 teaspoon cajun seasoning |
1 cup chopped onion |
1/2 cup chopped garlic clove |
2 chopped celery ribs |
2 cups long grain rice |
3 cups chicken broth or 3 cups stock |
1 (12 ounce) jar hot salsa or 1 (12 ounce) jar mild salsa |
1/2 cup chopped green onions with top |
1/2 cup chopped fresh parsley |
Directions:
1. Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.
2. Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
3. Add rice and stir until rice is mixed in and coated with sausage and vegetables.
4. Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
5. Add fresh chopped onions and parsley and fluff with a fork just before serving.
6. Serve with French bread and a garden salad.
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