 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Jambalaya that crossed the Texas/Louisianna border- y'all. Ingredients:
2 tablespoons olive oil |
1 cup diced onion |
1/4 cup diced green pepper |
1 1/2 teaspoons minced garlic |
1 cup converted rice (uncooked) |
4 ounces spicy smoked sausage (cut into bite size chunks) |
4 ounces ham, diced |
2 cans rotel tomatoes and green chilies |
1 cup chicken broth |
1/4 teaspoon dried thyme |
1 bay leaf |
1 dash hot pepper sauce |
2 cans texas style ranch style beans (undrained) |
Directions:
1. In a 5 quart sauce pan, heat olive oil and saute onion and green pepper add garlic and cook 1 minute longer.
2. Add rice, sausage and ham and stir to coat rice with olive oil.
3. Add remaining ingredients, except beans, and heat until boiling.
4. Reduce heat and cover and cook for 25 minutes or until liquid is absorbed.
5. Stir in beans and heat through.
6. Chow down!
|
|