Jambalaya PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:55

Liz 3 cups long grain rice, cooked 1 pound bacon 4 large onions, finely chopped 5 pods garlic, pressed 2 bell peppers, finely chopped 5 green onions, chopped 1 large jar sliced mushrooms, drained 1 tsp thyme 1 tsp basil 1... 

  • 3 cups long grain rice, cooked
  • 1 pound bacon
  • 4 large onions, finely chopped
  • 5 pods garlic, pressed
  • 2 bell peppers, finely chopped
  • 5 green onions, chopped
  • 1 large jar sliced mushrooms, drained
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp black pepper
  • 1 TBS parsley, chopped
  • 1 TBS Worcestershire sauce
  • 1 can Rotel tomatoes and green chilies
  • 1 pound smoked pork sausage, sliced into half rounds
  • 2 cans cream of mushroom soup
  • 1 cup chicken stock
  1. Cut bacon into small pieces and fry in a large Dutch oven until crisp; remove bacon and reserve grease
  2. Into Dutch oven, brown onion well in bacon drippings, about 25 minutes
  3. Add bell pepper, green onion, and green onion and continue cooking 6 minutes
  4. Add seasonings as you cook vegetables
  5. Add tomatoes, crumbled bacon, and sausage to mix
  6. Add rice, soup, and chicken stock into mixture and thoroughly combine

Serves 12-14