Cajun Jambalaya With Andouille Sausage and Tasso

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine the seasonings and set aside.
  • In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
  • Chop the Tasso and Andouille sausage.
  • Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
  • Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
  • Stir in the browned rice and add the stock.
  • Stir well and bring to a boil.
  • Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
  • This must be stirred frequently to keep the rice from sticking and burning.
  • Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
  • To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
  • Serve 2 molds for a main course or 1 for an appetizer.
  • Serve with little green peas and whole kernel com.
Advertisement