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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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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. Ingredients:
1 pound pork andouille sausage, sliced crosswise 1/3 inch thick |
1 tablespoon vegetable 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 (1 pound) |
1 (28-ounces) can diced tomatoes |
3 1/2 cups water |
Directions:
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.
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.
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.
4. What to drink:Lagier Meredith Mount Veeder Napa Valley Syrah '06
5. Cooks' note: Jambalaya can be made 1 day ahead and chilled. Reheat, sprinkled with water, in a microwave or over low heat.
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