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Louisiana Jambalaya (Part 2)

Louisiana Jambalaya Recipe (part 2)

Louisiana Jambalaya

INGREDIENTS:
•    ½ stick butter
•    1 medium onion chopped
•    1 green bell pepper chopped
•    ¼ cup minced garlic
•    ¼ cup celery chopped
•    1 tablespoon Creole Seasoning
•    1 pound of Andouille sausage cut into ½  inch pieces
•    1 6 oz can of tomato paste
•    1 10 oz can of Rotel with liquid
•    1 15 oz can of tomato sauce
•    1 32 oz box of beef broth
•    3 cups of long-grain rice

*Add Creole Seasoning to Taste*

DIRECTIONS:
1.    Melt butter in a heavy large pot over medium high heat.  
2.    Add the onions, bell peppers, garlic, celery, seasoning and the sausage.  
3.    Saute until the onions turn clear and the sausage begins to brown.  
4.    Mix in the tomato paste and stir to coat everything even.  
5.    Add in the can of Rotel - do not drain. 
6.    Put in the tomato sauce and the beef broth.   
7.    Add more seasoning to taste.  
8.    Bring mixture to a boil. 
9.    Reduce to simmer and add rice, stir well.  
10.    Reduce heat to low, cover and cook until rice is very tender and juice is absorbed, stirring occasionally, about 1 hour.


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