Smoked Sausage Jambalaya
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Onion2 small
Red Bell Pepper2 tsps
Vegetable Oil1.333333 cups
White Rice (long-grain)2.666667 cups
Chicken Broth1 tsp
Cayenne1
SaltDirections:
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 slotted 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