Tuna Jambalaya

Tuna jambalaya.
  • 2 cans (6-1/2 or 7 ounces each) tuna
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 cloves garlic, finely chopped
  • 1/4 cup butter or other fat, melted
  • 2 chicken bouillon cubes
  • 1-1/2 cups boiling water
  • 3/4 cup uncooked rice
  • 1 can (1 pound 4 ounces) tomatoes
  • 1/4 teaspoon salt
  • 1 whole bay leaf
  • 1/2 teaspoon crushed thyme
  • Dash cayenne pepper
  • 1/4 cup chopped parsley
  1. Drain tuna.
  2. Break into large pieces.
  3. Cook celery, onion, green pepper and garlic in butter until tender.
  4. Dissolve bouillon cubes in boiling water.
  5. To the vegetable mixture add rice, tomatoes, salt, bay leaf, thyme, cayenne pepper and bouillon.
  6. Simmer for 25 to 30 minutes, or until rice is tender, stirring occasionally.
  7. Add parsley and tuna; heat.
Serves 6.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages