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Pheasant's Back Jambalaya

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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.

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