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Smoked Sausage Jambalaya

Name: Smoked Sausage Jambalaya
Cuisine: southern_american
Ingredients: 1 pound pork andouille sausage, sliced crosswise 1/3 inch thick; 1 tablespoon vegetable oil; 2 green bell peppers, finely chopped; 2 celery ribs, finely chopped; 1 medium onion, finely chopped; 3 scallions, finely chopped; 2 garlic cloves, finely chopped; 2 1/2 cups long-grain white rice (1 pound); 1 (28-ounces) can diced tomatoes; 3 1/2 cups water

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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 rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
3.
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.
4.
Lagier Meredith Mount Veeder Napa Valley Syrah '06

Recipes sourced from Epicurious.com.

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