Pheasant's Back Jambalaya

By á-170456

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1/2 cup diced celery
• 1/2 cup green bell pepper
• 1/2 cup red bell pepper
• 1 large can whole tomatoes chopped
• 2 garlic cloves minced
• 1/4 cup fresh parsley
• 2 cups chopped Dryad's saddles
• 2 cups cubed cooked ham
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly-ground black pepper
• 1 dash Tabasco sauce
• 1 1/2 cups beef broth
• 1 1/2 cups water
• 1 cup raw long-grain rice uncooked

Details

Servings 2

Preparation

Step 1

Melt butter in large pot or Dutch oven. Add vegetables, garlic, parsley and mushrooms. Cover; cook over medium heat until tender.

Add remaining ingredients. Cover and simmer 30 to 40 minutes, until rice is tender and liquid is absorbed.

This recipe yields 2 to 4 servings.