Sausage Jambalaya - Submitted by Sabrina Miller

6 TO 8 SERVINGS!

 

 

2 TBL- OLIVE OIL

1 1/2 CUPS - CHOPPED ONION ( WHITE)

1/2 - CUP - CHOPPED GREEN ONION

1/2 TO 1 CUP - BELL PEPPERS ( 1 RED, 2 GREEN, 1 YELLOW)

1/4 CUP - CHOPPED PARSLEY (OR AT YOUR LIKING)

1 CUP - TOMATO SAUCE

1 TSP - MINCED GARLIC

1/4 TSP - CRUSHED DRIED MINT

1 TO 11/2 CUPS OF DRY WHITE WINE ( I USE THE CARLO ROSSI CALIFORNIA TABLE WINE)

1 1/2 TO 2 CUPS - UNCOOKED LONG GRAIN WHITE RICE

1 TO 2 POUNDS - SMOKED SAUSAGE OR ANDOVILLE (SLICED THICK) SALT TO TASTE

LOUISIANA HOT SAUCE TO TASTE

 

 

IN A HIGH WALLED PAN: HEAT OIL OVER MEDIUM TO HIGH HEAT AND SAUTE THE GREEN AND WHITE ONIONS. BELL PEPPERS, PARSLEY UNTIL THE ONIONS ARE CLEAR.

 

IN SAME POT, WITH THE ABOVE INGREDIENTS ADD THE TOMATO SAUCE, GARLIC, MINT, AND WINE, THEN ADD RICE, SALT AND HOT SAUCE AND SMOKED SAUSAGE, ADD ENOUGH WATER TO COVER RICE ABOUT 1 INCH. COOK UNTIL MOST JUICE IS GONE BUT NOT COMPLETELY, YOU DON'T WANT IT TO STICK. REDUCE HEAT TO REAL LOW AND COVER WITH LID, COOK FOR 45 MIN. DON'T LIFT LID

 

IF YOU THINK ITS STICKING ADD LITTLE MORE WATER!

 

THIS IS MEANT TO BE A THICK DISH NOT JUICY!

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