Brown Rice Jambalaya
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Description: Combines ham, chicken legs, vegetables, and herbs. Serves eight, at Recipe Source.
RecipeSource: Brown Rice Jambalaya RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * BROWN RICE JAMBALAYA Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun Rice Ceideburg 2 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Diced ham or bacon (cut -bacon crosswise into thin -strips) 4 Chicken legs (2 1/2 pounds) 1 lb Cajun-style sausage 3 md Garlic cloves, peeled 1 md Onion, peeled, cubed 1 md Green bell pepper, cored, -cut in 1-inch squares 2 md Tomatoes, peeled, cored, -quartered 1 1/2 c Raw brown rice 1/2 ts Each, dried oregano leaves, -dried thyme leaves, file Powder, ground black pepper 1/4 ts Each, cayenne pepper, -ground cumin 3 c Chicken broth Salt 1/2 lb Peeled, deveined raw shrimp I seem to remember you being involved in a conversation about brown rice a few months back... Here’s something that you might find interesting. Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered. Increase heat to medium and stir until cooked, about 5 minutes. Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces. Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes. Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside. Add sausage to kettle and brown all over, about 6 to 8 minutes; remove. Leave 2 tablespoons fat in kettle; pour off and discard remaining fat. Insert metal blade in food processor. Mince garlic by adding to machine with motor on. Add onion and chop very coarsely with half second pulses. Add green pepper and process with half-second pulses until mixture is chopped to medium consistency. Add mixture to kettle and stir over low heat until softened, about 10 minutes. Process tomatoes until pureed; set aside. Add rice to ingredients in kettle and stir over low heat for 2 minutes. Then
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |