From the Hungry Quilter Archive: Jambalaya

JambalayaOur taste testers, Pam, Karen, Josh, Pat and Katie gave a thumbs-up to this not-too-spicy, quick version of jambalaya. We also made a second version that was a hit, substituting Italian-style chicken sausage, turkey kielbasa, and chicken broth. 

This jambalaya recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

1 pound sausage
3/4 cup ch. onion
1/2 cup ch. celery
1/4 cup ch. green bell pepper
1 garlic clove, minced
2 tablespoons margarine
2 cups cubed cooked ham
1 (28-ounce) can ch. tomatoes
1 (10-ounce) can beef broth
1 cup uncooked rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder (or more if you like it spicy)
1/4 teaspoon pepper

Cook the sausage in a skillet until brown, stirring until crumbly; drain well. Sauté the onion, celery, green pepper and garlic in the margarine in a Dutch oven until tender. Add the ham, sausage, undrained tomatoes, broth, rice, water, sugar, thyme, chili powder and pepper and mix well. Bring to a boil and reduce the heat. Simmer, covered, for 25 minutes or until the rice is tender.

Yield: 8 servings

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One Response to From the Hungry Quilter Archive: Jambalaya

  1. Angel Thomas says:

    I love your pre-cut shapes and I have purchased them! I just wonder how hard it would be to iron on some “wonder-under” before you cut and sold these. It would make for a much easier machine applique’ project. I would certainly be more apt to buy more.
    Thank you,

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