How to make it

  • 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.
  • 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.
  • 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. Fluff rice with a fork.

Reviews & Comments 6

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    " It was excellent "
    knwalter ate it and said...
    I've made this twice in the last two weeks, so good! I don't keep Andouille on hand, but do keep regular smoked sausage, so I just kick it up some with a little Cayenne Pepper! This is a wonderful, quick and satisfying meal. Hope my 5 forks came through, it kept kicking me back to the top of the page when I clicked on it! Just so there's no confusion......5 forks! 5 forks! 5 forks!
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  • modelsmom 8 years ago
    Mmmm, yummy! This almost makes me look forward to the fall, when it'll be cool enough to make this! (Almost.)
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    " It was excellent "
    andiecooks ate it and said...
    what can i sub for the andouille? live in northern michigan and it is just not availiable!!
    could i use smoked, if so, what spices would i add
    to make up for the loss of the andouille??
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    " It was excellent "
    elgourmand ate it and said...
    Bloody well done. Nice flavor balance. I make a similar dish that I don't think is this well balanced. Thanks for the post. You may want to consider replacing a bit of your long grain rice with wild rice, or just adding the wild rice; you have enough liquid.
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    " It was excellent "
    midgelet ate it and said...
    always a favorite by me!
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    " It was excellent "
    shibattou ate it and said...
    I love andouille sausage but it's almost impossible to find in this part of Arizona. Next time I get some, I will make this the right way. There is no real substitute for andouille, but I guess I will have to make due with Kielbasa or Hot Links until then. Thanks for the recipe...
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  • borinda 8 years ago
    Oh am I salivating! Enough said, I love jambalaya. This is on my to-do list on a chilly weekend.
    What a super recipe to share.
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