A Culinary Journey From Wisconsin to Louisiana, With a Recipe for Jambalaya

[Michie]

From gardening raspberries as a child to sharing jambalaya in retirement, Sandy Hanson’s life reflects faith-filled flavor.

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

In a large soup kettle, brown sausage until almost done. Add onion and garlic and cook until tender. Stir in bouillon, thyme, and parsley. Heat to boiling and add rice. Reduce heat and simmer until rice is tender. Add ham, chicken, Worcestershire sauce and salt. Cook for 5 to 10 more minutes, stirring well. Serve hot.

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.

www.ncregister.com

 

[Clare73]

From gardening raspberries as a child to sharing jambalaya in retirement, Sandy Hanson’s life reflects faith-filled flavor.

Recipe: JambalayaServes 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 1/2 to 1 cup cut-up cooked chicken
1 tablespoon Worcestershire sauce
Salt to taste
In a large soup kettle, brown sausage until almost done. Add onion and garlic and cook until tender. Stir in bouillon, thyme, and parsley. Heat to boiling and add rice. Reduce heat and simmer until rice is tender. Add ham, chicken, Worcestershire sauce and salt. Cook for 5 to 10 more minutes, stirring well. Serve hot.

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.

www.ncregister.com

The Cajun trio--celery, green bell pepper, onion--is missing.