Recipe Repository

Another dish that my mother and grandmother made on a regular basis was Jambalaya.

To the uninitiated, this is sort of like the creole version of Chinese fired rice except much better. In my house it was always a main dish that didn’t need any side dish because it was so good and so filling. Now my brother used to eat it with his red beans but that is another story. This dish can also be prepared and used as a compliment to meats and barbecues or at parties.

This recipe does not have shrimp but my mother would often add shrimp to the Jambalaya. If you want to do that just peel and devein your fresh shrimp and add it to the mixture and when it is finished your shrimp will be fully cooked. I would not add more than one-half pound of shrimp to the recipe below. I like to substitute andouille sausage for the smoked sausage.

Bon Apetit’

3 to 4 c. smoked sausage

2 large onion, chopped

1 bell pepper, chopped

1/4 c. minced garlic

2 to 3 Tbsp. minced parsley

2 tsp. salt

3 Tbsp. Worcestershire sauce

1 tsp. black pepper

2 c. rice

2 c. dry sherry or chicken broth

16 oz. tomato sauce

Bacon fat or oil

Saute onions and bell pepper in bacon fat or oi!. after 5 minutes, add garlic and saute. Slice sausage and add. Cook 15 to 20 minutes. Add tomato sauce, rice, wine, or chicken broth, water, and remaining ingredients. Cover and cook over medium high for 5 minutes; lower heat and simmer until rice is fully cooked

I am a Board Certified Ophthalmologist who has been in practice for 30 years. You are welcome to visit my website. If you have any problems finding what you are looking for, please use my Site Search.

http://www.eyedoctornewsletter.com

Article Source: http://EzineArticles.com/?expert=Edgar_Dapremont