I was born and raised in South Louisiana, and jambalaya was a staple in our diets. It only takes about 30 minutes to cook, and is a veritable “one-pot-wonder” that includes nearly every food group (as is custom in Louisiana cuisine). Save for the andouille, we almost always have these ingredients on hand. We are able to find Aidell’s Andouille Sausage here in California, but if you’re in the south, my favorite truly authentic brands are Savoie’s and Richard’s! If you can’t find andouille, save the recipe for another time…italian sausage or brats simply just won’t do. I hope you enjoy adding a little creole flavor to your dinner table!
- 3-4 links Andouille sausage
- 2 cups white rice
- 1/2 green bell pepper, diced
- 1 medium yellow onion, diced
- 6-7 garlic cloves, minced
- 3-4 cups chicken stock
- 1 Tbs. paprika
- 2 tsp. red pepper
- Salt, to taste
- 3 Tbs. olive oil
Makes 6-8 servings.
Saute or grill the andouille for about 8 minutes, until browned on all sides. Chop into bite sized pieces.
Sautee the bell pepper and onion in olive oil over medium heat for about 5 minutes in a large pot. Add garlic and cook for an additional minute, until fragrant.
In a separate skillet (or the same one, if it’s big enough), heat oil, then add 2 cups of rice. Stir it around until it develops a bit of color (about 5-10 minutes). This step is optional, but I think it adds a nutty, more nuanced flavor to the rice.
Add the rice to the pot with the vegetables. For firmer rice, add 3 cups of chicken stock; for softer rice, add 4 cups of chicken stock. Add the andouille and seasonings. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes.
Do not lift the cover during the cooking process! Once most of the liquid has evaporated and the rice is the desired firmness, fluff with a fork and serve. Your guests are sure to love this creole staple!