creole jambalaya
1 ONION DICED
1 STALK CERELY DICED THINLY
2 TBLS. MINCED GARLIC
1 BELL PEPPER DICED
3 BAY LEAFS
½ tsp PAPRIKA
½ tsp OREGANO
1 CAN OF MILD ROTEL DRAINED OR A CAN OF DICED TOMATOES. ROTEL MAY MAKE IT A LITTLE SPICER.
BROWN MEAT IN POT (I.E. CHICKEN/SAUSAGE OR BOTH)
DRAIN AND SET ASIDE
SAUTE’ ONION, BELL PEPPER, CELERY, GARLIC IN OLIVE OIL
(JUST ENOUGH OIL TO COVER BOTTOM OF POT)
SPRINKLE SALT AND PEPPER TO TASTE
WHEN CELERY IS SOFTENED, STIR IN MEAT AND MIX
ADD TONY’S SEASONING TO TASTE AND MIX WELL
ADD 2 CUPS OF WATER OR CHICKEN BROTH
ADD 1 CUP OF RICE
ADD BAY LEAFS
BRING TO A BOIL
THEN COVER AND SIMMER ON LOW FOR 25 MINUTES
NOTE:
THE AMOUNT OF WATER & RICE IS AFFECTED BY HOW MUCH
MEAT YOU HAVE ADDED. MORE OR LESS IS DEPENDENT ON YOUR TASTE. IF YOU LIKE MORE RICE THEN ADD MORE WATER.
AFTER YOUR FIRST TRY, YOU’LL DETERMINE WHICH IS BEST FOR YOU.
THIS RECIPE IS AN AVERAGE