This is one of our favorite meals--hearty and oh-so-tasty! For those of you who try it, here's a link to some Cajun music that will make you smile while you dine! Zydeco Cajun Smoked Sausage Jambalaya 1 lb. smoked sausage, cubed 1 medium onion, chopped 2 ribs celery, chopped 1 green pepper, chopped 2 cloves garlic, minced 3/4 c. rice 1 10-3/4 oz. can chicken broth 1 15 oz. can tomato sauce 1/2 teaspoon thyme (if using fresh, 1 tsp.) 1/4 teaspoon cayenne pepper 1/4 teaspoon ground white pepper (this avoids little black pepper specks in the jambalaya, which in Louisiana could be mistaken for mosquitoes or gnats) 1 bay leaf dash of Worcestershire sauce In a large skillet over medium heat, cook the sausage. When the sausage starts to render its fat, add the onions, green pepper and celery and saute until the onions are transparent. Add the garlic and cook for one minute more. (This is when the kitchen starts smelling really good.) Add the rice and stir until coated. Add the remaining ingredients, lower the heat, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Four servings, but I have tripled the recipe and used a cast iron Dutch oven when making jambalaya for a crowd.
Super good posting Jane. Tasty recipe and the music…a favourite genre of mine. Thanks so much for this posting. It has me dancing across the living room. …and as for the music, I’ll see your two and raise you one. Zydeco cajun …and raiseya one
This is a great thread! Lady J...I always though Jambalaya had shellfish in it....I'm not sure why. So I have never even entertained or viewed a recipe. Thanks for this! And to you a Sjoerd for the music poker game. Great tunes! May I ask what kind of smoked sausage you used?
Melody, I use smoked sausage (not kielbasa nor chorizo). Any smoked sausage that you like the taste will do just fine. Jambalaya is one of those dishes that you toss in what you have--chicken, ham, mudbugs (crawfish), shrimp. Sjoerd, what, no Buckwheat Zydeco? I'll see that, and I have a few others up my sleeve.
Do you shake them out of your sleeve and into the jambalaya? As for the Buckwheat….well, I’m holding my cards close to my chest.
