Recipe by Galley Wench
Another one of Justin Wilson's recipes, with a few additions by Galley Wench. If this is your first time making one of Justin's recipes you're in for a treat . . well maybe that's not the right word. Let's just say he has a unique method of cooking . . . sort of like my grandma did! This is one of those dishes that you can add and subtract based on what's in your pantry. First time I made it I didn't have tomatoe sauce so I puree a can of diced tomatoes and it worked perfectly. Obviously this is a red sauce jambalya; just thought I'd bring it to your attention.
- 2 tablespoons olive oil
- 1 1⁄2 cups chopped onions
- 1⁄2 cup chopped green pepper
- 1⁄2 cup chopped celery (optional)
- 1⁄4 cup chopped fresh parsley
- 1 cup tomato sauce
- 1 teaspoon minced garlic
- 1⁄2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon crushed dried mint
- 1 cup dry white wine
- 1 1⁄2 cups uncooked long grain rice
- louisiana hot sauce or ground cayenne pepper
- 1 lb smoked sausage or 1 lb andouille sausage, sliced thick
Directions See How It's Made
- In a large skillet heat oil over medium high heat and saute onions, celery, peppers and parsley until onions are clear.
- Stirring, add the tomatoe sauce, garlic, paprika,worchestershire sauce, mint and wine; then rice, salt, hot sauce, smoked sausage, and enough water to cover the rice by about 1 inch.
- Cook until most of the juice is gone.
- Reduce the heat to low, cover and simmer for 1 hour; don't lift the lid to peak until this has been cooking for 45 minutes.