Smoked Sausage Jambalaya
A hearty Cajun-style jambalaya featuring smoky andouille sausage, aromatic vegetables, and long-grain rice cooked with diced tomatoes. This one-pot meal combines classic New Orleans flavors for a satisfying dinner.
Ingredients
- •1 pound pork andouille sausage
- •1 tablespoon vegetable oil
- •2 whole green bell peppers
- •2 ribs celery
- •1 whole onion
- •3 whole scallions
- •2 cloves garlic
- •2½ cups long-grain white rice
- •1 can diced tomatoes
- •3½ cups water
Cooking Instructions
- 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.
5 min
- 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.
12 min
- 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.
35 min
- 4.
Lagier Meredith Mount Veeder Napa Valley Syrah '06
