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Red Jambalaya Recipe

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This recipe for Red Jambalaya, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Harriet Duhe' Melancon from the kitchen of Gertrude Siears Duhe'
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Fresh Sausage
1 lb. Smoke Sausage
1 Pack Weiners
1 large onion chopped
4-6 toes of garlic chopped
1 large bell pepper chopped
fresh chopped parsley
2 8 oz. cans tomato sauce
4 cups long grain rice (rinsed with cold water and left to drain)
seasoning to taste (I like to use LeMoine's) along with salt and fresh ground red pepper
4 cups of cold water (use the same cup to measure the water that you measured the rice with. You will want equal parts rice and water!)

Directions:
Directions:
In a large pot (Mamma always used a black iron pot) brown the fresh and smoked sausage, drain off some of the excess oil, add onions and bell peppers and saute on medium heat until onions are soft, add the weiners and the garlic at this time and saute for about 3 - 5 more minutes. Add the tomato sauce, parsley, rice, cold water and seasoning.

Cook on medium heat uncoverd until the mixture comes to a slow rolling boil. When it comes to a boil cover, reduce heat to low and cook for 20 - 30 mins.

Uncover, stir and check the rice for tenderness. If it is still not completely done cover and recheck in 5 mins.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
40 - 45 mins.
Personal Notes:
Personal Notes:
My mom would tell you stir your rice with a fork, not a spoon because she says "it mashes the rice." This is her recipe I have followed for years and my family loves it! I hope you do too!

 

 

 

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