| SAUSAGE JAMBALAYA |
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Makes about 4 servings2 tablespoons Crisco Pure Canola Oil 3-4 cloves garlic, minced 1 cup chopped onions 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 pound smoked sausage (your choice), sliced thin 1 can (14-1/2 ounces) chopped tomatoes and their liquid 1 cup chicken or beef stock, or water 1 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper, more or less to taste 1 bay leaf 1 cup uncooked rice 1/2 cup chopped scallions Heat the Crisco Pure Canola Oil in a large heavy pot over medium heat. Add the garlic, onion, bell pepper, and celery. Cook for about 5 minutes, stirring often. Add the sausage and cook for about 3 minutes, stirring often. Add the tomatoes and their liquid, stock or water, salt, thyme, cayenne pepper and bay leaf. Bring to a simmer and cook about 10-15 minutes, stirring often. Taste and add salt and pepper if desired. Add the rice, stir to mix well, and bring to a boil. Lower the heat to medium-low, stir well, and cover. Cook about 20-25 minutes until the rice is cooked, stirring often. Add the chopped scallions and fluff with a fork. Enjoy! |
