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Stovetop jambalaya
Sep. 20th, 2006 07:45 pmHave too many vegetables cluttering up your fridge? Feel like you’re not getting enough fiber? Here’s what we do …
Put a pot of brown rice on to cook. Chop up any or all of these: onion, peppers, carrots, celery, garlic. Sauté everything in olive oil. Add any vegetables you have on hand, chopped finely. Add a can of tomatoes, a can of tomato paste, and two cans kidney beans, drained. Add chopped sausage. Add cayenne pepper, white pepper, thyme and sage. Add chicken broth if too thick. Simmer until the rice is done (about 45 minutes). Serve over the rice.
I had some frozen okra, so I added that too to make it extra gumbo-ey. Used hot links and hot peppers, so it came out quite spicy. Luckily ice cream cools the burn.
Put a pot of brown rice on to cook. Chop up any or all of these: onion, peppers, carrots, celery, garlic. Sauté everything in olive oil. Add any vegetables you have on hand, chopped finely. Add a can of tomatoes, a can of tomato paste, and two cans kidney beans, drained. Add chopped sausage. Add cayenne pepper, white pepper, thyme and sage. Add chicken broth if too thick. Simmer until the rice is done (about 45 minutes). Serve over the rice.
I had some frozen okra, so I added that too to make it extra gumbo-ey. Used hot links and hot peppers, so it came out quite spicy. Luckily ice cream cools the burn.
