Laura's Jambalaya (word-for-word from her email)
- 1 large pepper (any kind, green makes it look prettier)
- 1 small onion
- Okra (optional/seasonal)
- 14 oz. can tomatoes (don’t drain) or equivalent amount of fresh
- 1 can chicken broth
- 1 ½ cups rice
- 2 cups water
- Meat (see discussion below)
- 2 - 3 T oil
- Garlic (at least 2 cloves)
- Crushed red pepper
- Tabasco sauce (optional)
- 1 bay leaf
- Basil, oregano, rosemary as the spirit moves you
- Salt and pepper to taste (if using canned broth, no salt is necessary)
In large pot, sauté pepper, onion and garlic until cooked a bit in oil (whatever kind you want).
Add rice, stirring until it is coated in oil (this will prevent sticking – more oil may be necessary but if you use a greasy meat it isn’t).
Add tomatoes, broth, water, PRE-cooked meat and spices.
Raise to a boil then simmer (covered) for about 30 minutes or until the rice is cooked. Be sure not to eat the bay leaf!
I usually use ½ a ring of Polish kielbasa and a chicken breast or two. You can use Italian sausage or shrimp as well. Kielbasa is pre-cooked and therefore easy to add. For shrimp, it would be advisable to add it towards the end though you may want to look up proper instructions. Shrimp is too classy for me. (My note: Add shrimp when the water is all-but absorbed; they need to steam/cook for about 4 minutes. And yes, I had to look it up too.)