Saturday, January 2, 2010


Based on Smoked Sausage Jambalya by / Gourmet / November 2009

1 pound chicken cajun sausage (approximately 3 links)
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
1 teaspoon salt
1/2 teaspoon peeper
1 tablespoon cajun spice mix
Deglazing liquid (approx. 1 cup), 14 oz (1 can) chicken broth, water to make 3 1/2 cups of liquid.
1 tablespoon

Cook sausage in oil in a large skillet over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a dish to cool slightly. Slice at an angle into 3/4-1 inch slices. Pour oil onto a large stock pot. Add 1 cup of water to the skillet and deglaze over heat. Set aside.

Chop peppers in food processor, followed by onions and celery. Hand chop garlic.

Cook peppers, celery, onion, garlic, and 1/2 teaspoon salt in fat placed in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water/both liquid, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.

Reduce heat and cook at a bare simmer (3), 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.

Makes 8 Servings

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