Jambalaya Serves 4-6
Ingredients: • 1 cup vegetable oil (not olive oil) • 1 1/2; cups chopped onion • 1 1/2; cups chopped green pepper • 1 1/2 cups chopped celery • 2 tablespoons garlic, minced 1/4 teaspoon cayenne • 2 bay leaves • 2 pkgs. Smoked Andouille—each sausage sliced in thirds on the bias • 1 32-oz can diced tomatoes • 4 cups liquid (chicken stock or water) • 1 lb. cubed or shredded chicken (preferably dark meat) • cooked rice • salt & pepper to taste • garnish: chopped scallions & parsley.
Instructions: 1. In a large sauce pan, sauté the onion, peppers, celery in the oil for about five minutes.
Add garlic, cayenne and bay leaves and sauté for another two minutes.
2. Add sausage, and sauté until sausage begins to brown.
3. Add tomatoes and stock. Bring to a boil and simmer
on a low flame for about 20 minutes to ½ hour.
If too much evaporation occurs, add more liquid.
4. Sauce is done when it begins to turn a brick red color,
and the oil appears on the surface of the sauce.
Add salt and pepper to taste.
5. Mix equal parts rice and sauce, and add the chicken.
6. Garnish with scallions and Italian parsley.