Jambalaya with bacon and beans – a detailed recipe cooking. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Jambalaya
- 4 slices of bacon, cut in half
- 450-700 gr. finely chopped sausages
- Two cans of 450 gr. canned black beans with fluid
- Two cans of tomato sauce 225 g each.
- One can (115 gr.) Of green chili peppers
- 1.5 tsp onion powder
- 1/2 tsp italian herbs
- 2 medium carrots, chopped
- Black pepper
Wild rice
- 3 tbsp. chicken broth
- 1 tbsp. wild rice
- 1 bay leaf
- Hot sauce to taste
Recipes with similar ingredients: wild rice, bacon, sausage, beans black preto, chili pepper, carrots, onion powder, seasonings Italian, bay leaf, spicy sauce
Recipe preparation:
- Cook the jambalaya dish: in a large pot or Cauldron, fry the bacon until crisp and set aside. Slightly fry the sausage in bacon fat. Add beans, tomato sauce, chili, onion powder, Italian herbs, carrots and a little black pepper. Bring to a boil, then reduce heat and simmer, covering lid, 45 min. Stir occasionally.
- Cook wild rice: bring chicken in a pan boil the broth and add rice, bay leaf and hot sauce. Reduce heat to low boil, cover and simmer in within 45 minutes Turn off the heat and let stand for 5 minutes. Take off cover and mix. Remove laurel before serving leaf. Crush the bacon and sprinkle on the jambalaya. Serve with side dish from wild rice.
