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Sausage jambalaya
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| Artist: |
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| Categories: |
Creole & Cajun, Entrees, Jams & Jellies, Meats, Southern |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Sausage or cubed beef | | 3
| tbsp | Bacon drippings | | 3
| tbsp | Flour | | 2
| | Med. onions, chopped | | 2
| tsp | Salt | | 1
| | Bunch green onions, chopped | | 2
| tbsp | Chopped parsley | | 2
| | Cloves garlic, chopped | | 2 1/2
| cup | Water | | 2
| cup | Rice | | 3/4
| tsp | Red pepper |
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Procedures:
| 1 | Brown meat in bacon drippings, remove and add flour. | | 2 | Use a heavy skillet and brown flour to a dark roux. | | 3 | Add onions, parsley and garlic. | | 4 | Cook until soft, then add water and rice, salt, pepper and browned meat. | | 5 | Bring to a boil, lower heat to lowest point and cook about 1 hour, covered tightly. | | 6 | When rice is done, remove lid and let cook for a few minutes until rice dries a little. | | 7 | Makes a bunch!! courtesy telephone pioneers billspalding *p crbr 38 |
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