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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another one of Justin Wilson's recipes, with a few additions by Galley Wench. If this is your first time making one of Justin's recipes you're in for a treat . . well maybe that's not the right word. Let's just say he has a unique method of cooking . . . sort of like my grandma did! This is one of those dishes that you can add and subtract based on what's in your pantry. First time I made it I didn't have tomatoe sauce so I puree a can of diced tomatoes and it worked perfectly. Obviously this is a red sauce jambalya; just thought I'd bring it to your attention. Ingredients:
2 tablespoons olive oil |
1 1/2 cups chopped onions |
1/2 cup chopped green pepper |
1/2 cup chopped celery (optional) |
1/4 cup chopped fresh parsley |
1 cup tomato sauce |
1 teaspoon minced garlic |
1/2 teaspoon paprika |
1 teaspoon worcestershire sauce |
1/4 teaspoon crushed dried mint |
1 cup dry white wine |
1 1/2 cups uncooked long grain rice |
salt |
louisiana hot sauce or ground cayenne pepper |
1 lb smoked sausage or 1 lb andouille sausage, sliced thick |
Directions:
1. In a large skillet heat oil over medium high heat and saute onions, celery, peppers and parsley until onions are clear.
2. Stirring, add the tomatoe sauce, garlic, paprika,worchestershire sauce, mint and wine; then rice, salt, hot sauce, smoked sausage, and enough water to cover the rice by about 1 inch.
3. Cook until most of the juice is gone.
4. Reduce the heat to low, cover and simmer for 1 hour; don't lift the lid to peak until this has been cooking for 45 minutes.
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