Louisiana Jambalaya
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 teaspoon ground cayenne pepper
- 1/2 cup (1 stick) butter
- 1 tablespoon creole seasoning
- 2 red onions, chopped
- 5 green onions, chopped
- 1 large green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 1 jalapeã±o chili, finely chopped with seeds
- 1/2 teaspoon dried oregano, crumbled
- 1 pound andouille sausage or hot italian sausage, cut into 1/2-inch pieces
- 3/4 pound ham, cut into 1/2-inch pieces
- 2 14 1/2-ounce cans chicken broth
- 1 16-ounce can plum tomatoes, diced, with liquid
- 3 cups long-grain rice
- Carbohydrate 54 g(18%)
- Cholesterol 72 mg(24%)
- Fat 26 g(40%)
- Fiber 3 g(12%)
- Protein 17 g(34%)
- Saturated Fat 11 g(57%)
- Sodium 1142 mg(48%)
- Calories 520
Preparation Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
Preparation Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.
