Smoked Sausage Jambalaya

You'll need

  • 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

Let’s get cooking!

Step 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.

Step 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.

Step 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.

Step 4

Fluff rice with a fork.

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