Sausage Jambalaya
Source of Recipe
"The Great Chefs Cook American"
List of Ingredients
2 lb. smoked sausage, sliced
1 onion, peeled and finely chopped
1 stalk celery, finely chopped
1/2 green pepper, seeded and finely chopped
1 garlic clove, peeled and minced
1/4 cup chopped parsley
3 cups chicken stock
1 cup red wine
1 lb. turkey breast, cubed
1 tsp. cayenne pepper (use less or more according to taste)
Salt and freshly ground black pepper
2 cups raw riceRecipe
Saute the sausage, then add the onion, celery, green pepper, garlic, and parsley in a large pot. Cook just until the vegetables become tender. Add the stock, red wine, turkey, cayenne, salt, and pepper.
Cover the pan, and bring the mixture to a boil over medium heat. Boil for 5 minutes, then add the rice. Simmer, covered, for about 20 minutes. Stir occasionally during cooking. Recipe by Axel Stromboe of New Orleans, Louisiana.
Note: The completed jambalaya can be prepared up to 2 days in advance and reheated in a 300 F. oven for 15 to 25 inutes, or until hot.
Serves 8 to 10.
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