Jambalaya
By renbeard
A Cajun staple, this is a very easy recipe and one that even the newest cook can achieve.
1 Picture
Ingredients
- 2 tbsp butter
- 16 oz Andouille sausage, or other spicy smoked sausage, sliced 1/4 thick
- 2 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp fresh ground black pepper
- 1 tsp salt
- 1/2 cup diced tomato, fresh or canned
- 1 large green bell pepper, diced
- 2 ribs celery, sliced 1/4 thick
- 4 green onions, sliced thin
- 2 cup brown rice
- 5 cups chicken broth
Details
Servings 5
Level of difficulty Average
Preparation time 25mins
Cooking time 55mins
Cost Average budget
Preparation
Step 1
In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 15 minutes.
While the sausage is cooking, chop up all of the vegetables and set aside.
Step 2
Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions cook, stirring for 5 minutes.
Step 3
Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer.
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