JambalayaTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 75 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:117.3 kcal
Proteins:7.5 g
Fats:6.3 g
Carbohydrate:7.7 g
Fibers:0.5 g
Sugar:1.2 g
Cholesterol:23.6 mg
Sodium:353.3 mg
Calcium:18.4 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
225
x
224
g
chaurice (spicy sausage)
454
g
andouille and andouillette or smoked sausage
60
ml
tasso (spicy smoked ham)
500
ml
chopped onion
1
green pepper, chopped
2
stalks of celery, chopped
4
cloves of garlic, chopped
1
g
can of diced tomatoes with their juice
500
ml
rice
750
ml
hot chicken stock
500
ml
diced smoked ham
4
green onions, sliced
60
ml
chopped parsley
2.5
ml
thyme
3
bay leaves
salt and pepper
tabasco to taste
METHOD
- Sauté hot sausage and tasso, adding oil if necessary, for several minutes.
- Add the onions to the same oil, cook them thoroughly, then add the bell pepper and celery. Cook until tender. Add bay leaf and thyme.
- Add the rice and stir until coated in the oil. Add the tomatoes, chicken stock, garlic, sliced andouille and ham.
- Bring the mixture to a boil. Cover and let simmer about 30 minutes or until rice is cooked.
- Before serving, add the green onions and parsley.
- Serve hot with French bread and a green salad.
CHEF'S NOTES
With the collaboration of Charlotte Stead, cooking teacher at Cookin'Cajun Cooking School, Louisiana
