jambalaya

 

This is a recipe that I adapted from my mother's meat based recipe by using veggie sausage. I thought about calling it rice-cooker jambalaya, as it requires a rice cooker, which in my kitchen is the most used appliance after the stove and microwave. In these parts you have your brown jambalayas and your red jambalayas. This is a red one.

 

Ingredients

 

• 1 onion
• 2 cloves garlic
• 2 sticks celery
• 1 bell pepper
• 2 cups rice
• 1 can rotel
• 1 5.5 oz can of v-8
• 2 cups water
• 1 vegetable boullion cube
• 2 links of boca brand italian style sausage, thawed and chopped
• 1 splash of worcestershire sauce (make sure it's veggie!)
• 1 tablespoon tony's
• 1 tablespoon of parsley
• salt
• 1 tablespoon olive oil

 

 

 

 

Chop the veggies, dicing them slightly smaller than usual. Throw them in the rice cooker along with everything else. What could be simpler? Cook as usual as if cooking rice. I find that I have to stir it a couple times as it cooks because it will often brown a bit in the bottom and stick. Also, my cooker will go off before its done. I just let it sit for a minute or two and then hit it again. When it goes off the second time then I let it sit for about ten minutes on the warm setting. Whatever it does, just make sure the rice is cooked through. If you're having problems getting the rice to cook, you might need to add more liquid.

 

shopping list:

onion

garlic

celery

bell pepper

rotel

rice

v-8

boca italian sausage

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