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Andouille Sausage Jambalaya
Created by: Howcan Team
Ingredients
- 1 lb andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup long-grain white rice
- 2 tsp Cajun seasoning
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, cook the andouille sausage over medium heat until browned. Remove from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Stir in the diced tomatoes, chicken broth, rice, Cajun seasoning, thyme, and cayenne pepper. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, stir in the cooked andouille sausage. Cook for an additional 5 minutes to heat through.
- Garnish with chopped green onions before serving.
- Enjoy your delicious Andouille Sausage Jambalaya!
Andouille Sausage Jambalaya is a classic Creole dish with roots in Louisiana. This flavorful one-pot meal combines spicy andouille sausage, tender chicken, and aromatic vegetables with rice, simmered in a rich, savory broth. The dish has its origins in the cultural melting pot of New Orleans, where French, Spanish, African, and Caribbean influences blend to create a unique culinary tradition. Renowned chefs like Emeril Lagasse and Paul Prudhomme have popularized this dish, and it's a staple in many Creole and Cajun restaurants across the region. For an authentic taste, seek out the best andouille sausage and use a mix of traditional Creole spices like paprika, cayenne, and thyme.
60 min
6
450 calories
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