Cooking Louisiana - Weiner Jambalaya

Weiner Jambalaya

1 med. onion- chopped
½ tsp. of minced garlic
½ bell pepper - chopped
1 stalk of celery - chopped
1 sm. can of tomato sauce
1 pack of wieners- cut like you want them
1 Pinch of sugar
1 cup of rice - uncooked
1-½ cups of water
Additional seasonings of your choice
Cooking oil, enough to cover bottom of pot

In a medium sized pot, add cooking oil. On a med-low fire, fry wieners until lightly brown on the edges. Take wieners out and set aside. Sauté onions until lightly brown then add celery and bell pepper and cook until clear. Put in garlic, cook for a few seconds. Add tomato sauce, sugar and seasonings and stir well. Cook down until sauce starts sticking to bottom of pot. Add wieners and stir well scraping the bottom of the pot. Cook for about five minutes then add rice and blend well. Add water and stir. Bring to boil and season again if needed (taste the water – you want it just a tiny bit salty). Adjust the fire to “low”, stir one more time, cover and let cook for 20 minutes or until rice is done.

 

Serves 4

Janine Guidry

 

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