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LTEC!
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...and ICE CREAM!
Feb 2000
time: 21:29
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LOUISIANA JAMBALAYA
1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeño chili, finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
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
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.
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LTEC!
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...and ICE CREAM!
Feb 2000
time: 21:29
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VEGETARIAN JAMBALAYA
1/2 cup olive oil
2 cups yellow onions, small dice
1 cup red onions, small dice
1 cup bell peppers, small dice
1 cup celery, small dice
2 cups eggplant, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon minced garlic
2 tablespoons minced shallots
3 cups chopped tomatoes
Salt and freshly ground black pepper, to taste
1/2 to 1 teaspoon cayenne pepper, to taste (optional)
2 teaspoons Creole seasoning, to taste
1/2 teaspoon dried thyme
3 bay leaves
4 cups long grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup chopped green onions
Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers and garlic and saute until tender, about 5 minutes. Add the eggplant, squash, and zucchini, and saute until they're tender, ahother 5 minutes or so. Add the tomatoes. Season with salt, Creole seasoning and additional cayenne if desired. Add the bay leave, then add the rice and stir for 2 to 3 minutes.
If you're making this Creole-style, heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color. Deglaze with some of the stock, stir and combine thoroughly, then add the tomato paste to the rest of the stock and stir until well-blended.
Add the vegetable stock/tomato mixture, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the jambalaya while it's cooking. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix thoroughly.
Garnish with some fresh long chives, and serve with a salad and good beer.
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12-07-2003 13:29
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