JAMBALAYA

JAMBALAYA
8 carrots
1 sweet yellow onion
½ cup olive oil
1 can beef stock
2 cans Ro-tel
2 cans chili beans
thyme
parsley
garlic
salt
1 bunch celery
1 green bell pepper
1 can chicken stock
1 keilbasa sausage
2-1/2 cups rice
oregano paprika
cumin
2 bay leaves

Onion, lots of chopped:
Chop the celery by hand, it is to thin when processed. Nice chunks are the way to go.

Process some green pepper. Seeds removed, and add it to the onion in a pot. Also add a quarter to half cup of olive oil at this point. Turn stove on to medium to low.

Add the celery and a can of chicken broth.
Add 2 cans Ro-Tel, also chop the carrots and add them. Chop 2/3 of them then process the other third so that it would go with the broth better. Now turn the stove up to about medium-high until it starts to boil. Then turn it down, maintain heat while you are adding the rest. You don’t want it boiling but you want it hot enough for all the flavors to come out and mix together. Make sure to give it a nice stir every once in a while.

Season! I added about 2 tablespoons of fresh ground cumin, some oregano. Lots of crushed red pepper, use some paprika, some thyme, some Tabasco. All to taste just add it until it starts to taste good. Don’t worry about going overboard, you’re about to add way more stuff so you’ll keep seasoning.

Chop the keilbasa and add it. Let it simmer so the flavors work their way together.
Get your rice boiling. Lower the temp on the soup and cover. Add the chili beans, add the rice.
Let the rice sit and simmer in the soup for a few minutes and you will get a nice thick Jambalaya.