RECIPE: Jambalaya—This is a Kosher dish!

Pork and shrimp are traditional ingredients in Jambalaya, but this recipe tastes great without them! Bonus: it’s a “meat-stretching dish” all the way!

You need an 8-qt stockpot for this dish.

Group 1: This goes directly in the stockpot.

14 oz to l lb kielbasa or Polish beef or poultry sausage of your choice. I use turkey kielbasa. Cut it into 1”-long round chunks.

2 T oil, preferably olive

Group 2: This goes into a large bowl.

1 or 2 stalk(s) of celery, chopped

1 huge or 2 medium onions, chopped

4 large cloves garlic, minced

1 large bell pepper, chopped small. (If it’s harvest season so that all colors of bell peppers cost the same, choose red for its sweetness and bonus nutrition.)

1-15 oz can tomatoes, diced in the can (you can do this with kitchen scissors.)

Stir thoroughly to mix well.

Group 3: Place in a small bowl and reserve.

A bay leaf

1 tsp salt

½ tsp cayenne pepper

Item 4: If this was kept in the freezer for good preservation, be sure to defrost it at least four hours before. In any event, place in a medium bowl and reserve.

2-1/2 c uncooked brown rice (NOT instant)

Group 5: Use a quart measuring cup if you have it. Otherwise, you need a medium bowl to hold this.

Chicken broth, preferably home-made, combined with water to equal 4 cups

Item 6: ½ lb frozen peas, thawed

Brown Group 1 on medium flame, turning sausage once you can smell its aroma. Remove from pan and reserve

.

Place Group 2 in the pot. Cover and cook on medium-low flame for 10 minutes.

Return Group 1 to pot.

Mix Group 3 into Group 4’s bowl. Stir into pot, mixing thoroughly. Add Group 5 (this is the additional liquid—the veggies have given off considerable liquid already.)

Cover pot again and cook on high heat for 5-8 minutes, until rapidly boiling. Turn heat to Gas Mark 3/medium-low heat. Keep covered and cook for 1 hour. Check at the 50-minute mark—if you do not see steam escaping from the pot still, turn heat down one Gas Mark/to lowest-possible heat.

Stir in Item 6 (the peas.) Place all in large bowl and serve by apportioning to the family’s dinner bowls. Immediately cover the large bowl or a storage container and refrigerate it.