Elswets Jambalaya Rice Recipes

ELSWET'S JAMBALAYA RICE

Steps:

• JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.
• Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
• Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.
• CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
• Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!

ELSWET'S JASMINE RICE

Steps:

• Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
• Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
• Reduce heat and cook until done; approximately 20 minutes.
• When fully cooked, drain rice and deposit into a large bowl.
• Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
• Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
• Serve and enjoy!