- Feb 5, 2002
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From gardening raspberries as a child to sharing jambalaya in retirement, Sandy Hanson’s life reflects faith-filled flavor.
“Riceland is the brand of rice grown in Eastern Arkansas,” says Sandy. “I preferred long-grain — not as sticky as medium-grain rice,” she noted, adding, “For a Lenten meal, substitute 4 tablespoons of butter for sausage and add cooked or canned shrimp instead of meat.”
Continued below.
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Recipe: Jambalaya
Serves 4 to 6“Riceland is the brand of rice grown in Eastern Arkansas,” says Sandy. “I preferred long-grain — not as sticky as medium-grain rice,” she noted, adding, “For a Lenten meal, substitute 4 tablespoons of butter for sausage and add cooked or canned shrimp instead of meat.”
- 8 ounces small link sausages, sliced
- 1 small onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 quart chicken or beef bouillon
- 1/4 teaspoon thyme
- 1 cup raw rice
- 1/4 cup chopped parsley
- 1/2 to 1 cup diced ham
- 1/2 to 1 cup cut-up cooked chicken
- 1 tablespoon Worcestershire sauce
- Salt to taste
Continued below.
A Culinary Journey From Wisconsin to Louisiana, With a Recipe for Jambalaya
From gardening raspberries as a child to sharing jambalaya in retirement, Sandy Hanson’s life reflects faith-filled flavor.
