Elswet's Jambalaya Rice

READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    garlic cloves, minced
  • 12
    cup celery, stalk and leaves, minced
  • 12
    cup bell pepper, red and green, minced
  • 2
    whole onions, 1 white, 1 purple, finely chopped
  • 2
    cups rice, uncooked measurement, cooked, rinsed, and drained
  • 8
    ounces tomato sauce or 4 fresh tomatoes, diced precooked and set aside
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 12
    teaspoon oregano
  • 14
    teaspoon sage, rubbed
  • 12
    teaspoon cayenne pepper
  • 1
    tablespoon vinegar, balsamic
  • 4
    ounces cheese, diced, use your favorite type and brand of colorful cheese, Velveta Cheddar etc
  • 23
    cup milk
  • 1
    lb smoked sausage, cut into disks, and then quartered
  • 12
    teaspoon sassafras leaves, ground ... otherwise known as gumbo file'
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DIRECTIONS

  • JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.
  • Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
  • Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.
  • CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
  • Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!
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