Tired of the cold weather and want to spice up your day? Try our new smoked polish sausage jambalaya that will rock your taste buds and make you feel like a million bucks.
1 pound of Bobak's smoked polish sausage
1 tbsp of vegetable oil
1 yellow bell-pepper
1 orange bell-pepper
3 scallions, finely chopped
2 garlic cloves
2 1/2 cups long grain white rice (1 lb)
1 ( 28oz ) of diced tomatoes
2 1/2 cup water
Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes.
Transfer to a bowl with a slotted spoon.Cook peppers, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
Serves 8 people.
Total Time: 1.25 hours
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