Sausage And Rice Jamba Recipes

SAUSAGE-AND-RICE TIMBALE

Steps:

• Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool.
• Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
• Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.
• Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.
• Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

SAUSAGE AND RICE JAMBALAYA

Steps:

• In a large saucepan or skillet, cook the sausage, onion, bell pepper, and celery over medium-high heat until the vegetables are tender. Stir in the tomatoes, garlic powder, thyme, and cayenne. Let the mixture simmer for 5-10 minutes or until heated through. Stir in the cooked rice and let heat for 5 more minutes. Serve hot.

KIELBASA SAUSAGE AND RICE

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, garlic and bell pepper to skillet. Cover; cook 3 to 5 minutes, stirring once, until vegetables are crisp-tender.
• Stir in kielbasa, tomatoes, broth, salt and Cajun seasoning. Heat to boiling; stir in rice. Heat to boiling; reduce heat to low. Cook 8 to 10 minutes or until rice is tender. Fluff with fork before serving. Serve with pepper sauce.

MY MOM'S SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

LOUISIANA SAUSAGE JAMBALAYA

Steps:

• Melt butter in large pot over medium-high heat.
• Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
• Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
• Add sausage, broth, tomatoes and rice.
• Bring mixture to simmer.
• Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

CAJUN SAUSAGE AND RICE

Steps:

• In 4-quart saucepan, mix rice and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally.
• Stir in salsa, sausage, peas and corn. Cook uncovered 10 to 12 minutes, stirring frequently, until corn is tender and mixture is thoroughly heated.

SAUSAGE AND RICE JAMBA

Steps:

• Bring water to a boil, add rice and a little salt, reduce to simmer and cover with a lid.
• Simmer for 40 minutes.
• Remove from heat and set aside.
• This should make 4 to 6 cups of cooked rice.
• Place sausage in a baking pan and cook at 350 degrees for 45- 60 minutes, turning once about half way through.
• Cut into 1/4" hunks.
• In a non-stick frying pan, saute onions in olive oil over medium heat until they start to soften.
• Add peppers and zucchini, and saute for about 5 minutes.
• Add tomatoes, garlic and seasoning, stirring often, until vegetables are saucy.
• In a large bowl or dutch oven, combine sauce, rice and sausages.
• Mix well.
• Serve with a tossed or green salad.