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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.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.