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LOU'S CAJUN SAUSAGE JAMBALAYA 3 c. Uncle Ben's converted rice, uncooked 2 c. onions, chopped fine 6 green onions, chopped fine 2 sweet peppers (1 red and 1 green), chopped 1 tsp. hot Creole seasoning 3 bay leaves 1/2 tsp. powdered thyme 3 cloves garlic, chopped 1 (16 oz.) can stewed tomatoes (Progresso) 6 to 8 sprigs parsley, chopped 2 lb. bulk sausage 1 lb. smoked sausage (hot or mild), sliced thin, cut each piece into 4 2 c. water salt and pepper to taste In a large Dutch oven, heat and brown lightly pork sausage. Drain and keep fat. Remove sausage to a bowl and set aside. Add sliced smoked sausage in same pot; cook a little, do not brown too much. Remove sausage from pot and put in bowl with other sausage. Using same pot and fat, saute onion, sweet peppers and garlic until just limp. Add the stewed tomatoes; stir. Add bay leaves, green onions and parsley; stir. Add seasoning and sausage; add raw rice and water; stir well and cover. Bring to a boil, uncover and lower heat. Let cook until most of water is absorbed. Stir and scrape bottom of pot so rice will not stick. Stir and fluff often, until rice is tender. Adjust seasoning. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |