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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my take on jambalaya, not traditional, just something I put together one night, but very good, and an amazingly colorful presentation. Ingredients:
2 packages of smoked sausage (4 sausages) |
2 cans of dark red kidney beans |
1 can of light red kidney beans |
1 yellow onion, diced |
2 tablespoons olive oil |
1 bottle of beer (your choice, guiness or tecate or what i usually use) |
2 tablespoons chili powder |
2 tablespoons hot sauce of choice |
1 tablespoon cumin |
1 tablespoon paprika |
2 cans of diced red tomatoes |
10 ounce package of saffron rice |
2 stalks green onion |
black pepper to taste |
salt to taste |
Directions:
1. In large saucepan put the canned tomatos - including water, undrained, yellow onion (diced), and red kidney beans, also undrained. Add about a teaspoon of cumin and teaspoon of chili powder to the mix. Add hot sauce as preferred. Bring to a boil and then leave to simmer while you prepare the sausage and rice.
2. Prepare saffron rice according to the directions on the package.
3. Cut the smoked sausage into chunks and cook (boil, covered is better) in a large saucepan in the beer and about two tablespoons of olive oil.
4. When rice and sausage are done, drain tomato and bean mixture into a bowl and put the liquid back in the large saucepan. Boil it down some and add spices accordingly to make a sauce.
5. Mix sausage and drained tomatos, onions, and beans into the rice. Top with some sliced green onion and serve, sauce on the side.
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