|Long grain rice||3 Cup (48 tbs)|
|Smoked sausage/Andouille||2 Pound, sliced thick|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Onions||3 Cup (48 tbs), chopped|
|Bell pepper||2 Cup (32 tbs), chopped|
|Garlic||1 Teaspoon, minced|
|Parsley||1⁄4 Cup (4 tbs), chopped|
|Louisiana hot sauce||To Taste|
|Olive oil||1 Tablespoon (To Saute Onion)|
|Dry white wine||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
Saute onions and bell pepper in olive oil and cook until onions are clear.
Add garlic, parsley, tomato sauce, and wine.
Then add rice.
Add smoked sausage or andouille and enough water to cover about 1 inch above ingredients, add the salt and hot sauce, then stir.
Cook on medium high heat until most of the juice is gone.
Then cover and simmer 1 hour.
This makes a red jambalaya.