Philly Food and Drink Aficionados
Jambalaya
This is a pretty loose recipe--so much so that I've never actually written it down.
Sauce:
2 cups rice
12 oz. can tomato sauce
½ cup hot sauce (or to taste)
1 tomato, diced
1 green pepper, sliced
2 jalapeños, diced
1 red onion, diced
2 cloves garlic, diced
fresh chopped cilantro (to taste)
Meat:
1 lb. hot italian sausage (I use Hatfield's rope)
1 lb. chicken thighs
2 ham steaks
½ lb shrimp
Boil the rice; add vegetables half-way through. When done, add tomato sauce and hot sauce.
Cut the sausage, chicken and ham into bite-sized pieces. Sauté in olive oil. Add to the sauce.
Allow to cook together on low heat 15-20 minutes.
I like to cook the mix in a Dutch oven.
Sauce:
2 cups rice
12 oz. can tomato sauce
½ cup hot sauce (or to taste)
1 tomato, diced
1 green pepper, sliced
2 jalapeños, diced
1 red onion, diced
2 cloves garlic, diced
fresh chopped cilantro (to taste)
Meat:
1 lb. hot italian sausage (I use Hatfield's rope)
1 lb. chicken thighs
2 ham steaks
½ lb shrimp
Boil the rice; add vegetables half-way through. When done, add tomato sauce and hot sauce.
Cut the sausage, chicken and ham into bite-sized pieces. Sauté in olive oil. Add to the sauce.
Allow to cook together on low heat 15-20 minutes.
I like to cook the mix in a Dutch oven.
Comment
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Comment by Mary Jones on November 12, 2008 at 9:02pm - Yeah, I love winter time for hearty dishes like this. I might post some stews and whatnot soon.
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Comment by Robert Drake on November 12, 2008 at 8:41am - i am going to try this recipe - sounds like a GREAT winter dish!!
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Comment by Marilyn on October 19, 2008 at 11:54pm -
Mmmmm, sounds heavenly!
Naturally I have a modified jumbalaya that doesn't include shrimp, ham, or garlic and is light on the hot sauce. :)
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