Tuesday, January 26, 2010

Sausage Jambalaya

The beauty of Cajun Cuisine is I doubt it was ever intended to be consumed alone. I know it is this quality that endears it to my heart above all others. I have spent many nights standing around a sack of oysters jumping on a piece of corrugated roofing tin as the flames below pop their shells, and big pots of boiled crawfish, and jambalaya await those who dare to go soft shelling come low tide. Cajun Cuisine is where the land meets the sea, and truly is the best of both worlds. Some say the holy trinity in Cajun cuisine is onions, celery, and bell peppers…..while I tend to side with the Sausage Jambalaya, Boiled Mudbugs, and Beer Crowd. It’s up to you as to the side you’ll take but since you can’t have one without the other you may as well have a cold beer.
Sausage Jambalaya
Sausage Jambalaya

3 Cups Long Grain Rice
2 Pounds Andouille, or Smoked Sausage, Cubed
1 Cup Tomato Sauce
3 Cups Yellow Onion, Diced
2 Cups Bell Pepper, Diced
½ Cup Celery, Diced
1 Teaspoon Garlic, Minced
¼ Cup Parsley, Chopped
¼ Cup Louisiana Hot Sauce
½ Teaspoon Kosher Salt
1/8 Teaspoon Ground Black Pepper
½ Teaspoon Cajun Seasoning
1 Each Bay Leaf
2 Tablespoons Olive Oil
2 Cups White wine, If you wont drink it PLEASE DON’T COOK WITH IT!!!!!
Water As Needed
Sauté onions, celery and bell peppers in olive oil until translucent. Add Garlic, parsley, tomato sauce, and white wine. Add rice, sausage and enough water to make sure all the ingredients are covered by approximately 1” of fluid. Add remaining ingredients, and stir well.
Cook over medium heat until most of the liquid is absorbed. Cover, reduce heat to simmer for about 40 minutes. DO NOT REMOVE THE LID to peek until it’s done.

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