Elswet's Jambalaya Rice

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 garlic cloves, minced
• 1/2 cup celery, stalk and leaves, minced
• 1/2 cup bell pepper, red and green, minced
• 2 whole onions, 1 , 1 purple, finely chopped
• 2 cups rice, uncooked measurement, cooked, rinsed, and drained
• 8 ounces tomato sauce or 4 fresh tomatoes, diced precooked and set aside
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano
• 1/4 teaspoon sage, rubbed
• 1/2 teaspoon cayenne pepper
• 1 tablespoon vinegar, balsamic
• 4 ounces cheese, diced, use your favorite type and brand of colorful cheese, velveta cheddar etc
• 2/3 cup milk
• 1 lb smoked sausage, cut into disks, and then quartered
• 1/2 teaspoon sassafras leaves, ground ... otherwise known as gumbo file'

Recipe

• 1 jambalaya rice -- in a fairly large pot, cook your sausage over medium heat. when done, remove to draining plate, and set aside.
• 2 into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
• 3 add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. continue to cook over a low heat while you prepare the cheese sauce.
• 4 cheesy roux -- over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
• 5 pour over jambalaya and stir until blended. serve hot. goes great with cheesy biscuits. it also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!