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April 5, 2006

Cajun Sausage Jambalaya

September 15, 2008 07:32 AM EDT

views: 35 | comments: 6

Cajun Sausage Jambalaya
Categories: Cajun, Ethnic, Maindish, Meat
Yield: 6 servings

1/2 lb Andouille sausage cut 1"
1 lb Smoked sausage cut 1"
3/4 c Onion chopped
3/4 c Celery sliced 1/4"
3/4 c Green pepper chopped
2 ea Bay leaves
3 ea Garlic cloves minced
l ts Cayenne pepper
1/2 ts Thyme fresh
1 ea 28oz can whole stewed tomatoes undrained & chopped
4 c Rice cooked
Butter as required

Coat a large cast iron skillet with butter.
Saute sausage, onion, garlic, celery & green pepper over medium heat while stirring constantly.
Cook until sausage is browned & vegetables are tender.
Stir in tomatoes along with other remaining
ingredients.
Cook for 5-7 mins. while stirring frequently.
Serve immediately.

ORIGIN:
Marguerite Babineaux, Lake Charles-LA, circa 1990

Tags: dh1, culinary, cuisine, eat, food, cooking, recipes, cultural, hospitality, dietary, diet, louisiana, south, ethno-cultural, usa, dixie, gulfcoast, regional, nutrition, southern

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Comments: 6

Cathi L. Sep 15, 2008, 8:05am EDT

Thank you, Don! This looks like an excellent version of jambalaya. In my area there are several Babineauxs as that is a common name here.

One bit of trivia, did you know the combination of equal amounts of onion, celery and green pepper is referred to as the holy trinity for jambalaya?

I'll add this recipe to my list!

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Sandy (back in Ohio...blah!) Sep 15, 2008, 9:03am EDT

Sounds yummy

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Katherine M. Sep 15, 2008, 10:07am EDT

Don what is Andouille sausage? Is it spicier? Just wanting to know what I can substitute as here in Indy I have not seen that sausage before. I love Jambalaya and will add this version to my collection of recipes. I am originally from Mississippi and have had the pleasure of eating wonderful Jambalaya. It is interesting how in Louisiana and just across the river in Mississippi you will find such diverse recipes!

Thank you for sharing this wonderful Cajun recipe with us here at MAMA'S KITCHEN!!! :)

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