Smoked Sausage Jambalaya
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 small
Onion1 small
Red Bell Pepper1 tsp
Vegetable Oil2 cup
White Rice (long-grain)1.333333 cups
Chicken Broth1 tsp
CayenneDirections:
1
Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery
2
In a dry 2- to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slot-ted spoon transfer to paper towels to drain
3
Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened
4
Stir in rice, broth, and cayenne and bring to a boil
5
Cover pan and cook rice over low heat 15 minutes
6
Remove pan from heat and let rice stand, covered, 5 minutes
7
Thinly slice scallions
8
Fluff rice with a fork and stir in sausage, scallions, and salt and pepper to taste
9
Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery
10
In a dry 2- to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slot-ted spoon transfer to paper towels to drain
11
Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened
12
Stir in rice, broth, and cayenne and bring to a boil
13
Cover pan and cook rice over low heat 15 minutes
14
Remove pan from heat and let rice stand, covered, 5 minutes
15
Thinly slice scallions
16
Fluff rice with a fork and stir in sausage, scallions, and salt and pepper to taste