Jambalaya 8

1 cup (8 ounces) uncooked rice washed In cold water
3 tablespoons margarine
1 cup chopped onions, celery, parsley, green onions, and garlic
8 ounces tomato sauce/puree
Ham, diced
Sausage, sliced
Chicken, diced and cooked
Peeled shrimp (as desired, use two or three of the above four items)
1/4 teaspoon Bruce's Cajun Seasoning
Blended spice
Herbed spice

Stove Top Directions:
Rehydrate seasoning mix by combining with 1-3/4 cups (14 fluid ounces) water and stirring continuously until well blended. While mix rehydrates, saute several slices of sausage, bacon, or ham in melted margarine. Brown 1 cup of uncooked rice and seasonings. Add rehydrated mixture to browned rice, blending well. Pour tomato sauce into skillet or pot. Bring to simmer. Cover tightly and cook 30 minutes until all the liquid is absorbed and rice is fluffy. If shrimp or cooked chicken is to be used, add after 15 minutes, blending well in rice mixture. Cover and return to a simmer for 5 minutes. Remove from heat, allowing to set 10 minutes more before uncovering. Then serve.

Microwave Directions:
Follow step 1 above. Saute several slices of sausage, bacon or ham. Then add 1 cup of uncooked rice in melted margarine on medium high for 3-4 minutes until rice becomes brown. Add seasoning and seasoning mixture to rice and cover. Cook on high for 5 minutes, Add tomato sauce and cook on medium for 15 minutes. Add shrimp or cooked chicken and microwave on high 5-10 minutes or until liquid is absorbed and rice fluffs with a spoon.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana