Andouille, the heavily spiced and smoked sausage that is a linchpin of so many Cajun dishes, adds its inimitable heat to an able stuffing stand-in. A swirl of cream gravy (above) can help quell the spice.
Jambalaya can be made 1 day ahead and chilled. Reheat, sprinkled with water, in a microwave or over low heat.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 (side dish) servings
Ingredients
Preparation
Step 1
Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a bowl with a slotted spoon.
Step 2
Cook peppers, celery, onion, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
Step 3
Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
What to drink:
Step 4
Lagier Meredith Mount Veeder Napa Valley Syrah '06
Recipe notes
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