Description
Sausages in the country always up to date! The ability to quickly and satisfying snack, erecting a simple sandwich, or throw a couple in the near soup. And you can more to prepare, hearty, three-dimensional hot. Even though the option jambalaya with rice "Mistral" and twenty minutes is more than enough!
Ingredients
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Figure
2 pack
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Onion
1 piece
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Green bell pepper
1 piece
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Celery root
150 g
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Tomato
1 piece
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Sausages
2 piece
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Brisket
100 g
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Tomato sauce
150 ml
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Vegetable oil
1 Tbsp
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Paprika sweet
1 tsp
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Oregano
1 tsp
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Thyme
0.5 tsp
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Salt
Cooking
Prepare the products. Rice take Indica gold it is beautiful, fragrant and delicious. While water boils, cut the vegetables into strips, celery grate on a coarse grater, in fact, the jambalaya take petiolate celery, but I was not. Well, the main thing - the famous Cajun trio in the dish are onions, green pepper and celery - even the root!)))
Drop the bags of rice in boiling salted water. In a deep saucepan lightly fry in butter the diced bacon – I just salt this time – the shredded onions and peppers, celery.
Add the chopped sausage and sprinkle all with paprika. Fry, stirring, until Browning.
Add the diced tomatoes is better to take dense. Fry until tender and the tomato cubes.
Add tomato sauce – I have a home boiled with celery and pepper – sprinkle with oregano and thyme, a little potseluem. Stir and cover with a lid. Simmer on low heat until the rice is tender.
Cooked rice atteriwem, a little dry and spread to the vegetables.
Stir and serve immediately!
The jambalaya is quite possible to bring to the table in the same pan in which its cooked.
And already on the table, put it on plates and eat hot, accompanied by hot pepper, garlic and fresh herbs!
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