Creole Jambalaya from Bon Appetit
I'm looking forward to preparing this jambalaya. It's quite a bit different than other I've made and looks like it will be pretty easy to prepared. This recipe calls for fresh, pure pork sausage, removed from casing. I will be using Kielbasa or Polish Sausage. NOTE: Times noted are a guesstimation since I have not made this recipe as yet.
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 1
- 3 1⁄2 - 4
- 1teaspoon salt
- 1 1⁄4cups long-grain rice
- 1 1⁄2
- 2cups beef broth
- 2teaspoons Tabasco sauce
-
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DIRECTIONS
- Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.
- Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.
- Transfer sausage to a plate lined with paper towels to drain.
- Season chicken pieces with salt.
- Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.
- Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.
- Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.
- Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.
- Remove from heat and let stand, covered, for 10 minutes.
- Serve warm from pot.
- Garlic Oil:.
- 1/4 cup vegetable oil.
- 1 head garlic (about 10 cloves), skinned and thinly sliced.
- Heat vegetable oil in a small skillet over medium heat.
- Add garlic and cook, stirring occasionally, until garlic is very brown.
- Strain and use, according to taste.
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