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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a combination of a couple of jambalaya recipes that we love. Start with a small amount of the liquid smoke and add more to suit your taste. Ingredients:
2 tablespoons olive oil |
1 large sweet onion, chopped |
1 small green pepper, chopped |
2 celery ribs, chopped |
4 -5 garlic cloves, minced |
1/2 cup parsley, chopped |
1 teaspoon dried thyme |
1/4 teaspoon fennel seed, crushed |
1/8 teaspoon red pepper flakes (omit if you don't want it spicy) |
15 ounces canned diced tomatoes, undrained |
8 ounces canned tomato sauce |
2 cups water |
1 cup white rice, uncooked |
1 teaspoon salt |
2 bay leaves |
15 ounces canned red beans, drained and rinsed |
15 ounces canned butter beans, drained and rinsed |
liquid smoke, to taste |
Directions:
1. Heat the olive oil over medium heat in a large pot (with lid). Add onion, green pepper, and celery, and saute until vegetables are tender.
2. Add the garlic, parsley, thyme, fennel, and red pepper flakes, and saute until garlic softens and parsley wilts. Do not let the garlic burn.
3. Add the diced tomatoes, tomato sauce, and water, and bring to a boil. Add the salt, rice, and bay leaves, and bring back to a boil. Cover the pot with the lid, turn the heat down to low and simmer for 20-25 minutes or until most of the liquid is absorbed and the rice is tender. During cooking, stir occasionally so the rice doesn't stick to the bottom of the pot. If it does, scrap the bottom with a sturdy spoon.
4. Add the drained and rinsed beans to the pot and stir to combine. Allow to cook for a couple minutes to heat the beans through. Season with liquid smoke, to taste. Add more salt, if needed.
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