Smoked Sausage Jambalaya

american cajun/creole onion side thanksgiving quick & easy father's day dinner southern meat sausage bell pepper gourmet dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Andrea Albin

Makes 8 (side dish) servings

Source

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

Method

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.

Lagier Meredith Mount Veeder Napa Valley Syrah '06