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Butt Kicking Jambalaya

List of Ingredients




1 lb. smoked sausage, sliced
2 large onions, chopped
1/2 c. finely-chopped celery
1 bell pepper, chopped
1 (28-oz.) can diced tomatoes ***
2 bay leaves
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. chili powder
4 cloves fresh garlic, minced OR 1/2 tsp. dry minced garlic
1 (10-1/2 oz.) can beef consomme
2 soup cans water
salt & pepper, to taste
Tabasco sauce, to taste
2 c. raw rice (NOT Minute Rice)
1/2 c. green onions or shallots, finely sliced
2 T. minced parsley (optional)

*** This is where the k/a part comes in. You can substitute Rotel for regular tomatoes in whatever proportion you think you're man enough to handle. :)

Brown sausage in a large Dutch oven over medium heat. (I prefer Smoky Hollow brand.) You may need to spray the pan lightly with Pam or add a tiny bit of olive oil, just so sausage won't stick before the natural juices start to come out. For best flavor, cook the sausage until it starts to brown really well, stirring *frequently*.

Remove sausage, and set aside. Add onion, celery and bell pepper to pan, sauteeing until tender. (There should be enough pan drippings. If not, add a little olive oil so veggies can sautee properly.) Add tomatoes/Rotel, including juice, stirring to mix. Then add bay leaves, basil, thyme, chili powder, garlic, consomme, and 2 soup cans of water. Stir well. Bring to a low boil and simmer for 40 minutes.

Put the browned meat back into pot. Season to taste with salt, pepper and Tabasco. (Maybe 1 tsp., 1/2 tsp., and 3 or 4 good shakes, respectively.) Add uncooked rice. Bring to a boil. Reduce heat a little, and then cover pot with lid. Cook until rice is done.

Cooking the rice in the jambalaya mixture is just about like cooking it regularly. It will take about the same amt. of time -- 20-25 minutes -- as if you were cooking it in water. BUT...you need to ck it and stir occasionally. It's possible (actually, probable) that the mixture will begin to dry out before the rice is actually done. In that case, just add more water, stirring well. Then cover it and ck again in about 5 minutes. Keep adding water and stirring until rice is done and enough liquid has evaporated to reach the consistency you desire. Let it sit for about 10 minutes before serving.

Options: You can, of course, use shrimp or do half-and-half. But as much as my kids love seafood, they actually prefer this made with sausage only. My crew *hates* parsley on top!


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