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Jambalaya

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1/3 C. vegetable oil
2 medium onions, chopped
2 green bell peppers, chopped
3 celery stalks, chopped
4-5 large cloves garlic, minced
1 lb. smoked ham, in bite-size pieces
1 lb. Polish kielbasa, in bite-size pieces
2 C. uncooked white rice
1-16 oz. can chopped tomatoes
3 C. chicken broth
1 tsp. Mansmith's Wild Fire, or to taste

In large, heavy Dutch oven, heat oil. Add vegetables and cook until transparent, about 8 minutes. Add ham and sausage, cook until lightly browned. Add rice. Stir often until browned, about 10 minutes. Add tomatoes, broth, and Wild Fire. Stir and reduce heat. Cover, simmer until rice is tender and no liquid remains, about 30-45 minutes. At the last minute add chopped green onions and parsley if desired.

Serve with green salad, French bread and cold beer.