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{October 17, 2008}   Sausage Jambalya

Ok so last night I really didn’t work hard at dinner, I just sliced and browned some andouille drained it off (and reserved that to brush on the tops of some of the biscuits instead of butter before popping them in the oven) and added a box of the chicken helper jambalaya hubby had buried in the pantry, a can of diced tomatoes and water—boiled, simmered, the end… But while chatting on the phone someone asked me about dinner last night… They did the “oh wow how do you make that?” inquiry and I explained that I didn’t I just cheated and they were unphased and said “But if you did make it, how would you do that? Because I’ve never made it, and I’m sure you have.” Well, yes of course I have… So if I’d made it from scratch last night it’d probably be about like this (oh yeah, and while I say diced, chop as you wish)…

Sausage Jambalaya
12-16 oz andouille, sliced (or a lb of whatever assorted cooked meats were in the fridge or freezer if you don’t want sausage)
2 onions, diced (or 1 lg yellow onion)
1/2 head of garlic, peeled and crushed or minced
1/2 head of celery, diced
2 bell peppers, diced (I have both red and green at the moment so I’d probably use one of each, but normally I just use green)
1-1.5 T cajun/creole seasoning of choice (or 1/2 tsp ea: garlic/onion pwd, thyme, cayenne pep, 1 tsp ea: s/p)
1.5 c rice
1 can tomatoes
3 c water, stock or white wine (if you use brown rice you can use 2 FULL tomato cans worth as it’ll fall right about 3.75 c)
maybe 1/4-1/2 tsp salt (depending on taste–the saltiness of your sausage and/or liquid–but best not to skip entirely or the rice will drain the flavor from the dish, so take it just a little past where you think it needs to be…)

Brown the sausage and remove to a plate… Use the drippings (or drain off and use some oil) to saute the veg… and the rice and seasonings and stir well to coat, bring to a boil cover and simmer… until rice is tender and liquid is mostly absorbed (if it gets completely absorbed add back a little boiling water while stirring to get it looser and a bit silken instead of dry) around 15 mins or so… {I’m guessing again but it simmers for just enough time to preheat your oven and bake some rolls… when you pull out your rolls/biscuits and flip them over on their heads it should be time to pull the rice…}

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