>>Chez Montier Jambalaya

>>Previous >>Recipe Menu >>Next

INGREDIENTS

2     pounds Hillshire Farm smoked sausage cut-into 1/2 inch chunks
3     tablespoons of butter
1     cup chopped bell peppers
1     cup chopped yellow onion
1     cup chopped celery
2     tablespoon crushed garlic
1/2   cup chopped fresh parsley
(2)   14.5 ounce cans chopped tomatoes
2     cups Chicken stock
1     cup chopped green onion
2     teaspoons Dried Oregano
1     teaspoon cayenne pepper
1/2   teaspoon Celery seed
1/4   teaspoon Ground Allspice
2     whole Bay leaves
1     teaspoon File gumbo
1     tablespoon Salt
1     tablespoon Black pepper
2     cups uncooked long grain brown rice

In deep cast iron pan, sauté the sausage pieces, bell pepper, garlic, onion, parsley and celery until tender.

While it is cooking, add the uncooked rice, tomatoes & their liquid, chicken stock, green onion and spices. Bring to a boil. Cover and cook on medium-low heat until almost all the liquid is absorbed (stir occasionally to make sure the bottom doesn’t burn).

Bake covered in oven at 350° for 20 minutes.

Garnish with chopped green onions.

Optional
Stir in 1/2 pound of sautéed shelled and cleaned shrimp or crawfish after baking is completed. Follow with garnish.

>>Previous >>Recipe Menu >>Next

>>Home >>Welcome >>About Juan >>Montier Designs

>>Recipes >>Press >>Ask Juan >>Contact

©2004 Chez Montier. All rights reserved.