Andouille Jambalaya
If gumbo's the soup, jambalaya's the rice. One pot, smoky andouille, and a Creole spice blend toasted up before the broth goes in — that's where the layered flavor comes from.
Servings 4
Ingredients
- 14 oz Andouille Smoked Sausage sliced into 1/4–1/2-inch rounds
- 1 tablespoon neutral cooking oil
- 1 bell pepper diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper more if you like heat
- 1/8 teaspoon black pepper
- 1 15 oz can fire-roasted diced tomatoes (with juices)
- 1 cup long-grain white rice
- 11/2 cups chicken broth
- 2 green onions sliced
Instructions
- Brown the sausage. Add the andouille and oil to a deep skillet or Dutch oven. Sauté over medium heat until the sausage is well browned. Don't worry about the bits sticking to the bottom — that's flavor for later.
- Add the pepper. Stir in the diced bell pepper and cook 1 minute more.
- Toast the spices. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper. Cook 1 minute until fragrant.
- Build the pot. Pour in the diced tomatoes (juices and all), rice, and chicken broth. Stir to combine and scrape up any browned bits.
- Simmer. Cover, turn the heat to medium-high, and bring to a boil. Reduce to low and simmer 20 minutes. Remove from heat and let it rest, covered, for 5 more minutes.
- Finish. Lift the lid, fold everything together, and top with sliced green onions before serving.