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Smoked Sausage Jambalaya Recipe

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This recipe for Smoked Sausage Jambalaya is from Harper-Dyal Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1 pound pork andouille sausage or polish kielbasa, 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:
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.
Number Of Servings:
Number Of Servings:
8 Generous Servings
Preparation Time:
Preparation Time:
about 50 mins-1hour
Personal Notes:
Personal Notes:
Try adding another meat such as chicken or shrimp. Also add others seasonings such as cayenne pepper to add more spice. As an alternative for more flavor, try adding chicken broth instead of water.

 

 

 

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