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Scottish Highland Beef Sausage Jambalaya




Source of Recipe


Chef Henry Butcher, Michael Olivers Restaurant, Delaware Hotel


List of Ingredients




4 oz. Highland Beef Sausage
2 cups White Rice (cooked)
2 cups Tomatoes (diced with juice)
1/2 cup Tomato Juice
1/2 ea. Green & Red Pepper (medium diced)
1/2 Onion (medium diced)
3 Celery ribs (medium diced)
2 tsp. fresh chopped Garlic
2 tbls. Chef Butcher’s Creole Seasoning
2 tbls. Vegetable Oil
to taste Salt & Pepper


Recipe



Dice peppers, onions, garlic and celery and then saute in vegetable oil for 2 minutes, add tomatoes withg juice, add seasoning and simmer for 10 minutes. Saute sausage until brown and add rice along with Creole sauce, mix well and simmer 3-4 minutes, salt & pepper to taste.