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| Name: | Stir-Fry Jambalaya | Contributor: | Martin Golding |
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| 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 |
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| 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. |
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| Notes: | (This is a test. Do people want _really_ good food, or fast, solid,
basics?) 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. NOTES: (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. Recipes are programs in a non-standardized language, for which no-one has written a compiler. |
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