Sweet and Hot Jambalaya
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- salt and pepper to taste
- water
- 1 md onion chopped
- 4 garlic minced
- 4 -(up to)
- 1 1/2 c uncooked rice
- 2 stalks celery; chopped
- 5 frozen hot peppers; chopped,
- 3/4 c chipotle sauce (see recipe)
- olive oil for saute
- 2 tb west indian flambeau sauce
- 1 lb smoked sausage or andoiulle
- 1 c dry white wine (i had
- Carbohydrate 65.4913 g
- Cholesterol 0 mg
- Fat 0.46 g
- Fiber 3.09799998760223 g
- Protein 5.6708 g
- Saturated Fat 0.13077 g
- Serving Size 1 1 Serving (220g)
- Sodium 42.2255 mg
- Sugar 62.3933000123978 g
- Trans Fat 0.0806800000000001 g
- Calories 295 calories
Date: Fri, 26 Apr 96 10:37:38 PST From: "Chuck Beekman" I basically started with Justin Wilsons Sausage Jambalaya recipe and improvised from there. Here is the recipe. I halved the original. In a 4 or 5 Quart sauce pan, saut onion and celery until onion is almost clear, add peppers, and garlic and continue cooking a few more minutes until onion is clear. Basically just add wine and then everything else and enough water to cover by about half inch. Stir well cook uncovered on Med/Med high heat until most of the liquid is absorbed, stir several times. Reduce heat to low/low and cover tightly and continue cooking for 45 minutes. Dont peak and dont stir until done. CHILE-HEADS DIGEST V2 #306 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
