Indian Jambalaya

  • 1 T. butter
  • 2 T. canola oil
  • 3 cloves garlic, crushed and chopped, or ground with pestle
  • 1 inch ginger root, peeled, crushed and chopped, or ground with pestle
  • 1 bay leaf
  • 1 tsp. caraway seeds
  • 1/2 tsp. cardamom seeds
  • 1 green chili, finely chopped
  • 1/4 c. chopped onion
  • 1/4 c. chopped red bell pepper
  • 1/2 c. chopped tomatoes
  • 3/4 c. rice
  • 3 c. chicken stock
  • 1 lb. smoked sausage, cut into bite-sized pieces
  • Salt and pepper

In a large saucepan, heat the butter and oil over high heat with the garlic, ginger and seasonings until fragrant. Add the green chili, onion and pepper and cook for 3 minutes. Add the tomatoes and rice and slowly add the broth. Reduce the heat to medium and cook until the rice absorbs the liquid and becomes tender, stirring occasionally, about 15 minutes. When the rice is just tender add the sausage. Cook until the meat is done, about 10 minutes more. Season to taste with salt and pepper.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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