Smoked Sausage Jambalaya

From the November 2009 Gourmet Magazine

Serves 8 (Side Dish)
Active Time: 30 Min Statr to Finish: 1 1/4 HR

1 lb pork andouille sausage, sliced crosswise 1/3 inch think
1 Tbsp vegitable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion finely chopped
3 scallions, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1lb)
1 (28-oz) can diced tomatoes
3 1/2 cups water

  • Cook sausage in oil in a wide 6 to 8-qt heavy pot over medium-high heat, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowel with a slotted spoon.
  • Cook peppers, celery, onions, scallions, garlic 1/2 tsp salt in fat remaining in pot, stirring occasionally until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with there juice, water, 1 tsp salt, and 1/2 tsp pepper and bring to a rolling boil.
  • 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 for 10 minutes, Fluff rice with a fork.

Cooks Note: Jambalaya can be made 1 day ahead and chilled.

Reheat, sprinkle with water, in a microwave or over low heat.


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