jambalaya stuffing
4 tablespoon (50 mL) vegetable oil 1 pound (450 g) spicy Italian, chorizo or andouille (Cajun) sausages, peeled and crumbled 3 cups (750 mL) diced red and green ...
Ingredients
- 4tablespoon(50 ml) vegetable oil
- 1pound(450 g) spicy italian, chorizo or andouille (cajun)
- 3cup(750 ml) diced red and green sweet peppers
- 2cup(500 ml) onions, diced
- 2cup(500 ml) celery, diced
- 1jalapeno chile pepper, seeded and diced
- 2clovegarlic, minced
- 1/2cup(125 ml) chopped fresh basil
Directions
- 1
Jambalaya Stuffing 4 tablespoon (50 mL) vegetable oil 1 pound (450 g) spicy Italian, chorizo or andouille (Cajun) sausages, peeled and crumb
- 2
Drain and set aside
- 3
Add the remaining oil to the pan, heat, and sauté the peppers, onion, celery, jalapeno, garlic, basil, oregano and bay leaves
- 4
Season with pepper
- 5
Add the rice and stir to coat evenly
- 6
Add the tomatoes, tomato paste and stock and bring to a boil
- 7
Stir thoroughly, reduce heat to low, cover and simmer for 30 minutes until all liquid is absorbed and rice is tender, about 30 minutes
- 8
Remove bay leaves, and let the rice stuffing cool enough to handle