Sausage Jambalaya

Name: Sausage Jambalaya
Ingredients: 2 lbs. smoked sausage or andouille, sliced thick; 2 lbs. smoked sausage or andouille, sliced thick; 3 cups rice, long grain; 3 cups rice, long grain; 2 cups bell pepper, chopped; 1 tsp. garlic, minced; 2 8-oz. cans tomato sauce; 3 cups onions, chopped; Salt to taste; Olive oil to sauté onion; ¼ cup parsley, chopped; Louisiana hot sauce; Water; Olive oil to sauté onion; 2 cups dry white wine

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

3 cups rice, long grain
2 lbs. smoked sausage or andouille, sliced thick

Method

Sauté onions and bell pepper in olive oil and cook until onions are clear. Add garlic, parsley, tomato sauce, and wine. Then add rice. Add smoked sausage or andouille and enough water to cover about 1 inch above ingredients, add the salt and hot sauce, then stir. Cook on medium high heat until most of the juice is gone. Then cover and simmer 1 hour. This makes a red jambalaya.