Dec 6, 2005

Smoked Sausage Jambalaya

A lot of Jambalaya recipes seem to call for seafood but being that my family does not care for it, I really enjoy this recipe. I love to prepare Jambalaya and corn bread in the cold weather. I always top it with diced scallions and a few dahses of hot sauce. So good!!

Smoked Sausage Jambalaya

1 lb. smoked sausage, cut into 1/2 inch slices
1 lb ground beef
1 medium bell pepper, chopped
1/2 c. chopped scallions
5 cloves garlic, minced
1 (28 oz.) can diced tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1 c. uncooked long grain rice
1 1/2 c. water

Cook sausage in a Dutch oven until browned; remove from skillet and discard drippings. Combine ground beef, bell pepper, onion and garlic and cook until beef is browned. Add tomatoes, salt, pepper and sausage. Cover. Simmer 20 minutes. Add rice and water to meat/vegetable mixture; cover and cook 25 minutes or until rice is tender. Makes 4 - 6 servings.

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