Sausage Jambalaya from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson
Sauté onions and bell pepper in olive oil and cook until onions are clear. Add garlic, parsley, tomato sauce, and wine. Then add rice. Add smoked sausage or and
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Ingredients
- 3 cups rice, long grain
- 2 lbs. smoked sausage or andouille, sliced thick
- 2 8-oz. cans tomato sauce
- 3 cups onions, chopped
- 2 cups bell pepper, chopped
- 1 tsp. garlic, minced
- ¼ cup parsley, chopped
- Louisiana hot sauce
- Salt to taste
- Olive oil to sauté onion
- 2 cups dry white wine
- Water
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