Jumpin' Jamblalaya
Kelly
ingredients
- 2 Tab. vegetable oil
- 1 med onion, chopped
- 2 garlic cloves, crushed
- 1 ea. red and green bell pepper, sliced
- 3-4 stalks celery, chopped
- 1 bay leaf
- 1/2 tsp. Tabasco
- 3/4 tsp. cayenne pepper
- 1 tsp. fresh parsley
- 1 cup white rice
- 2 cups chopped fresh tomatoes
- water, vegetable or chicken stock
- any or all of following:
- 1/2 lb shrimp, peeled and deveined.
- 1/2 lb chicken, cooked and chopped
- 1/4-1/2 lb sausage, cooked and chopped
- 1/4 lb cooked lean ham, chopped
directions
- 1
In a medium-sized skillet, sauté onion, garlic, peppers and celery in oil on medium heat for about 5 minutes, until cooked. Add rice, tomatoes, Tabasco, cayenne, bay leaf and enough water or stock to cover rice. Simmer covered mixture on low heat for about 40 minutes. Check periodically to make sure there is enough liquid to cook rice. (Rice should be firm, yet not completely cooked before adding meat/seafood).
- 2
Add choice of meat/seafood to mixture and let simmer for another 5-10 minutes until mixture is heated throughout, and rice is completely cooked. Add parsley and adjust seasoning and spiciness to taste. Remove bay leaf before serving.
Source: Margaret Pietraszek
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