Monday, March 22, 2010

Recipe Of The Day: Smoked Sausage Jambalaya

Something that people have a million recipes for, but can never really pull off because they no patience is Jambalaya. Lately I have been tearing up a lot of seafood whenever I go out or in the house and normally my Jambalaya has massive amounts of seafood in it. This time around I went light and un-Kosher with this Smoked Sausage Jambalaya that I often serve with my Jalapeno Cheddar Muffins just to top off the heat of the dish. As always heat tolerance is relative to the individual in question so I scale back the amount of heat I list in the recipes. Please feel free to put yourself in a world of enjoyment and pain with a few added dashes of hot sauce and cayenne.
Drinks for this should be a lovely lager beer or a vodka and cranberry for those opposed to beer.

1 pound Pork Andouille Sausage (Sliced Crosswise 1/3” Thick)
1 TBS Vegetable Oil
2 Green Bell Peppers (Finely Diced)
2 Celery Ribs (Finely Diced) 
1 Medium Onion (Finely Diced)
1 tsp Smoked Paprika
1 tsp Black Pepper
2 tsp Kosher Salt
1 tsp Cayenne Pepper
1 tsp Chicken Bullion
3 Scallions (Finely Chopped)
2 Garlic Cloves (Pressed and Diced)
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
3 1/2 cups water

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 paprika, black pepper, kosher salt, cayenne pepper, chicken bullion.
Stir in rice, sausage, tomatoes with their juice, water, 1 ½ teaspoon salt, 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.
Season as desired w/ salt & pepper.
Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.

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