Jambalaya Recipe

Kim suggested I share my mother's Jamabalaya recipe. So here it is...

Ingredients:
1 1/4 cups of rice
2 cups of water
1/2 lb of sausage, chicken, or pork
1 onion, diced
1/2 bell pepper, dice this too
1 teaspoon of table salt
sprinkle of Tony Chacere's seasoning
Drizzle of kitchen bouquet (very light just for color)

Instructions:
In a large sauce pan, brown meat, onion, and bell pepper.
Once brown, drain grease ingredients and return to sauce pan.
Add to the pan 1 1/4 cups of rice and 2 cups of water.
Bring to a boil.
When it comes to a boil, add remaining seasonings.
Let water boil almost completely down.
When water is just about gone, lower heat to simmer and cover.
Cook on a low heat for 45 minutes. At 30 minutes, uncover and stir the rice very gentle. Recover and check it in 15 minutes.

Note: On a gas stove you can lower heat and cover on the same burner. On an electric stove, change burners when lowering heat or your rice will scorch.

Bento #32

Tomorrow's lunch is tasty too! I decided to make one of my favorite comfort foods tonight: jambalaya. YUM!

Tomorrow's bento includes:
Chicken & sausage jambalaya (thank you mom for your recipe)
Steamed carrots
Hard-boiled egg, mini cornbread muffins, cubed cucumber
Almond pocky & sesame seed candy for a dessert!

It is all packed in my one and only true bento box. A clickety click one that I adore. I'm not overly fond of the pink color, but I love my bento box!