Jambalaya - 2

Course : Cajun
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1 pound smoked sausage or andouille -- sliced
2 medium Onions -- chopped
1/2 cup finely chopped celery
1 medium bell pepper -- chopped
1 can tomatoes -- (28 ounces)
2 pieces bay leaves
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon chili powder
4 cloves garlic chopped
1 can beef consomme -- (10 1/2 ounces)
2 cans water
1 teaspoon salt and pepper
1 dash Tabasco to taste
2 cups raw rice
1/2 cup finely chopped green onion
2 tablespoons minced parsley

Preparation / Directions:

In a deep frying pan or Dutch oven, brown the sausage. Remove and drain. Sauté onions, celery, and bell pepper until tender. Mix in tomatoes, bay leaves, basil, thyme, chili powder, and garlic. Add consommé and water. Bring to a boil, reduce heat and simmer 40 minutes. Add sausage, salt, pepper, Tabasco and rice. Cover and cook slowly until rice is tender, stirring occasionally. As rice begins to absorb the moisture, the jambalaya might get too dry. If so, add a little more water. Stir in green onion and parsley 20 minutes before serving and let stand.

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