Hinode

Texas Jambalaya Rice

I am using:

Prep time

10min

Cook time

30min

Ingredients to serve:

  • 2 tbsp olive oil

  • 1 Large Onion (diced)

  • 1 Large Bell Pepper (diced)

  • 1 cup Celery (diced)

  • 2 clove garlic (minced)

  • 1 oz can Diced Tomatoes ((or 1 cup diced fresh tomatoes))

  • 2 tsp Worcestershire Sauce

  • 1 tbsp Hot Sauce

  • 6 cup Chicken Stock

  • cup Hinode Rice (uncooked)

  • 2 cup Texas Gulf Shrimp (peeled, deveined)

  • 1 lb Local J Bar B or Kiolbassa Sausage (sliced into 1/2" slices)

  • 1 tsp Paprika

  • 1 tsp Garlic Powder

  • ½ tsp Salt

  • ½ tsp Dried Oregano

  • ¼ tsp Black Pepper

  • ¼ tsp Cayenne Pepper

  • ¼ tsp Dried Thyme

Calrose

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Texas Jambalaya Rice

Method

  • In a large stockpot, heat olive oil over medium-high heat.

  • Add onion, celery, and the bell pepper - sauté for 5 minutes or until the vegetables are just tender.

  • Stir in garlic, tomatoes, Worcestershire, and hot sauce - stirring to combine.

  • Add stock and rice - bring to a boil, reduce to low and simmer for 15 minutes until the rice is tender but not fully cooked.

  • Add shrimp, sausage, and spices - continue cooking until rice is soft and sausage and shrimp are fully cooked, about 10-15 minutes.

  • Serve immediately with extra hot sauce like Texas Pete Hot Sauce.


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