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Name:Stir-Fry Jambalaya Contributor:Martin Golding
Description:Stir-Fry Jambalaya (1) Posted:1994-09-20
Key words:sausage, boil, garlic Category:Main Dishes
ID:117 Updated:2006-04-09 00:32:11
Ingredients:1/4 c dried green pepper
1/4 c dried onion
1 tsp granulated garlic (?)
1/2 tsp salt
1/2 tsp liquid crab boil (2)
2 drops tabasco
2-1/2 c broth (3)
1 c raw rice
3/4 lb spicy sausage (4)
1 tsp to 2 Tbsp oil, depending on taste and fattiness of the sausage
Preparation:Combine dried vegetables, seasonings, and broth. Stir in rice. Bring to boil, simmer 20 minutes.

Meanwhile, slice the sausage for two minutes. This should leave you 5 minutes each to make a salad and to set the table, as desired.

8 minutes before the rice is done, begin sauteing the sausage over high heat. A wok is preferable.

When the rice is done and the sausage is nicely browned, stir the rice and vegetables into the sausage. Serve.
Notes:(This is a test. Do people want _really_ good food, or fast, solid,

Feeds two, depending on appetite and salad.
Total time: <30 minutes, first beer to dinner on the table.
Mess: Two pans, at least one utensil, dishes if you're so inclined.

(1) This is a Vile Perversion, but it's fairly tasty. Omitting the roux and cooking the vegetables into the rice increases the achievable parallelism of the algorithm.

(2) I abuse boil a _lot_. It's extracts of bay, thyme, pepper, and other flavors, already balanced to the traditional taste. If you don't have boil or can't stand the idea, substitute 1/4 tsp thyme, a bay leaf, and two more drops tabasco.

(3) Any good broth would do. I mostly use European vegetable boullion like Knorr's. It stores small, isn't too salty, and doesn't taste entirely of MSG.

(4) For a seafood jambalaya, substitute your favorite fishy creatures, and use clam juice or clam and tomato juice for the boullion. (This will reduce the level of perversion; seafood is traditionally cooked in "red" jambalaya, with tomato juice in place of the roux.)

(?) I suspect that one or two tablespoons of roast garlic puree (Roasted Garlic Alioli) would do nicely here, but I'm out.

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