Smoked Sausage Jambalaya

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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.
Jambalaya can be made 1 day ahead and chilled.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 8 Servings


•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


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.

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.

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.


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