JAMBALAYA | Emeril Lagasse |
In a large Dutch oven, heat vegetable
oil over medium heat. Add the onions, bell peppers and celery and season it with salt & cayenne pepper. Cook, stirring. until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the bay leaves, tomatoes & garlic and cook, stirring for 2 minutes. Add the rice and cook, stirring, for 2 minutes, then add the chicken broth and bring to a boil. Reduce heat to medium-low, and cook until the rice is tender and most of the liquid is absorbed, 20-25 minutes. Stir in the green onions, remove the bay leaves and serve hot. |
• 2 tablespoons vegetable oil • 2 cups chopped yellow onions • 1 cup chopped green peppers • 1/2 cup chopped celery • 1 teaspoon salt • 1/4 teaspoon cayenne pepper • 1 pound andouille sausage cut lengthwise in half, then cut into 1/4 inch thick slices • 4 bay leaves • 2 cups canned tomatoes • 1 tablespoon chopped garlic • 2 cups long-grain rice • 5 cups chicken broth • 1/2 cup chopped green onions |