Sausage Jambalaya the Editors of Publications International, Ltd.
Makes 6 to 8 servings
|4||cups chopped onions|
|1||cup chopped seeded green bell pepper|
|8||ounces reduced-fat deli-style ham, chopped|
|1/4||cup chopped fresh parsley|
|4||cloves garlic, minced|
|1||pound smoked sausage, cut into 1/2-inch-thick slices|
|1/2||teaspoon black pepper|
|1/2||teaspoon chili powder|
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon ground red pepper|
|1/4||teaspoon ground cloves|
|1-1/2||cups uncooked long-grain white rice|
|3||cups beef broth|
|3||whole tomatoes, seeded and chopped|
- Melt butter in Dutch oven over medium-low heat. Add onions, bell pepper, ham, parsley and garlic. Cook and stir 15 minutes or until vegetables are tender.
- Add sausage, bay leaves, salt, black pepper, chili powder, thyme, ground red pepper and cloves. Cook 20 minutes or until sausage is browned.
- Stir in rice. Cook, stirring constantly, 5 to 10 minutes until rice is lightly browned. Stir in beef broth. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 30 minutes. Remove bay leaves; discard.
- Transfer jambalaya to large serving bowl. Sprinkle with tomatoes just before serving. Garnish as desired.
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