Smoked Sausage Jambalaya

Jambalaya is easy to make with this recipe that uses only one pot for easy clean-up!

Photo by kim v.
Adapted from epicurious.com

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

8

servings

Adapted from epicurious.com

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

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. 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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