Texas Jambalaya

Source: Crazy Sam Higgins/Texas Made Ranch Style Beans

2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/2 cup diced celery
1 1/2 teaspoons chopped garlic
1 cup converted rice, uncooked
4 ounces smoked sausage, cut into 1/4-inch slices
4 ounces ham, cut into 1/2-inch pieces
2 cans Ro-Tel diced tomatoes and green chiles
1 cup chicken broth
1/4 teaspoon dried thyme leaves
1 bay leaf
2 cans Ranch Style Texas beans, undrained

In a 5-quart saucepot over medium-high heat, heat oil. Add onion, green pepper and celery; cook until onions are translucent. Add garlic, cook 1 minute longer. Add rice, sausage and ham. Cook 2 to 3 minutes to coat rice with oil, stirring frequently. Add next 4 ingredients and heat to boiling. Cover and steam 20 to 25 minutes or until all liquid is absorbed. Remove bay leaf, stir in beans and serve.

Makes 6 servings.

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