Smoked Sausage Jambalaya

Ingredients for Smoked Sausage Jambalaya

• 450g pork andouille sausage, sliced crosswise 1/3 inch thick

• 1 tablespoon vegetable oil

• 2 green peppers, finely chopped

• 2 celery ribs, finely chopped

• 1 medium onion, finely chopped

• 3 spring onions, finely chopped

• 2 garlic cloves, finely chopped

• 475g long-grain white rice (450g )

• 1 (800g) can diced tomatoes

• 850ml 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, spring onions, garlic, and 1/2 teaspoons 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 teaspoons 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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.