Texas-Style Jambalaya Recipe

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Texas-Style Jambalaya Ingredients

2 tbsp olive oil
1 cup diced onion
1/2 cup diced green pepper
1/2 cup diced celery
4 garlic cloves, minced
1 1/2 cup uncooked converted rice
4 oz kielbasa, sliced 1/4 thick
4 oz ham, finely diced
1 cup chicken broth
2 can ranch style brand pinto beans, drai, ned and rinsed
1/4 tsp cayenne pepper
1/4 tsp thyme
1 bay leaf
2 can ro*tel diced tomatoes and green chi, lies (10 oz)

A Recipe for
Texas-Style Jambalaya

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Texas-Style Jambalaya Recipe
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This is a recipe for Texas-Style Jambalaya from the recipe cookbook of Recipes-to-go (Meal)

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Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Texas-Style Jambalaya

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Texas-Style Jambalaya Directions

Preheat oven to 375'f. In a large skillet heat oil over medium heat.
Saute onion, pepper and celery until onion is translucent; stirring
occasionally about 5-7 minutes. Add garlic, rice, kielbasa and ham.
Stirring frequently, cook 2-3 minutes to coat rice with oil. Add
remaining ingredients; heat to a boil, pour into a 9x12" baking pan.
Cover tightly with aluminum foil. Bake 18-20 minutes, or until rice
is tender and liquid is absorbed. Let sir for 10 minutes before
serving.

To prepare ahead: After baking, let cool and refrigerate overnight.
Cover and warm in a preheated 35'F. oven for 30 minutes or until
heated through.

Serves: 6

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Texas-Style Jambalaya Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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