I love to cook in bad weather so last night when the storm was brewing I decided to make a brand new recipe - a cross of Jambalaya and Dirty Rice. Here's what I created. It was pretty dad gum good too!
1/2 pound ground pork
1 pound ground round
1/2 pound andouille sausage cut into 1/4 inch rounds
1/2 lrg white onion finely diced ( about 1 c)
1/2 bell pepper finely diced ( about 1/2 c)
4 stalks celery washed and finely minced ( about 1'/2 c)
1 1/2 tablespoons minced garlic or 4 cloves
1/4 c Louisiana hot sauce
1/4 c worchestshire sauce
2 cups long grain rice
4 cups chicken broth
1 tsp. liquid smoke
Salt, pepper, tonys to taste
Mince all your veggies (excluding garlic) and brown in about 1 tbsp olive oil then add all your ground meats and brown. Once fully cooked drain off grease. Brown sausage and garlic in the hot sauce and worchestshire til browned. Pour sausage and sauce into meat and veggie mixture in large pot, add rice and chicken broth and liquid smoke. Season to taste, bring mixture to a boil and then turn to med low heat and simmer covered 25 mins or so until rice is cooked tender but not mushy. Take off heat when done and let steam with lid on for another 10 -15 mins. Garnish with parsley and serve with french bread. Delicious! Even better the next day as the sazon blends and mingles. Cest Si Bon ya'll.
Dirty Jambalaya
feeds 8 or 4 hungry Cajuns1/2 pound ground pork
1 pound ground round
1/2 pound andouille sausage cut into 1/4 inch rounds
1/2 lrg white onion finely diced ( about 1 c)
1/2 bell pepper finely diced ( about 1/2 c)
4 stalks celery washed and finely minced ( about 1'/2 c)
1 1/2 tablespoons minced garlic or 4 cloves
1/4 c Louisiana hot sauce
1/4 c worchestshire sauce
2 cups long grain rice
4 cups chicken broth
1 tsp. liquid smoke
Salt, pepper, tonys to taste
Mince all your veggies (excluding garlic) and brown in about 1 tbsp olive oil then add all your ground meats and brown. Once fully cooked drain off grease. Brown sausage and garlic in the hot sauce and worchestshire til browned. Pour sausage and sauce into meat and veggie mixture in large pot, add rice and chicken broth and liquid smoke. Season to taste, bring mixture to a boil and then turn to med low heat and simmer covered 25 mins or so until rice is cooked tender but not mushy. Take off heat when done and let steam with lid on for another 10 -15 mins. Garnish with parsley and serve with french bread. Delicious! Even better the next day as the sazon blends and mingles. Cest Si Bon ya'll.
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