Monday, August 15, 2011

Smoked Sausage Jambalaya

We are cooking Smoked Sausage Jambalaya today.  It certainly smells delicious in here.  This recipe makes a lot!  Y'all either need to be very hungry or invite someone you love to share this with.  Also, Cooking up some Buttermilk Cornbread to go with it.  Another comfort food awaits!

Smoked Sausage Jambalaya

1 pound Smoked Sausage
1 medium to large Green Bell Pepper or 1 1/4 cups
1 medium Sweet Onion or 1 1/2 cups
3-4 stalks Celery with leaves  or 1 1/2 cups
1 1/2 teaspoons minced Garlic or 3 cloves
1 to 1 1/2 teaspoon Fresh Ground Sea Salt, depending on how salty the sausage is
1 teaspoon Fresh Ground Pepper, You can add more.  I toned it down for My Boys.
2 Bay Leaves
1 Tablespoon Parsley
49 1/2 oz Chicken Broth or 8 cups
28 oz Canned Diced Tomatoes
2 cups Long Grain White Rice

Slice and quarter Smoked Sausage.  Cook over medium heat on stove until starting to brown. 
Remove from skillet and put on paper towels.  Remove all but a teaspoon or two of oil.  

Cook Green Bell Peppers, Celery and Onions in skillet until they are almost tender.  Season while cooking with Sea Salt, Ground Pepper and Minced Garlic.  

Return Smoke Sausage to skillet once vegetables are done.  Add Canned Tomatoes and Chicken Broth.  

Bring to a boil.  Add 2 cups Long Grain White Rice and Bay Leaves.  Simmer for 15-20 minutes or until rice is tender and most of the liquid is absorbed.  

Remove from heat.  Rice will continue to absorb liquid.  

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