Cajun Jambalaya With Andouille Sausage And Tasso

Name: Cajun Jambalaya With Andouille Sausage And Tasso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning Mix; 5 small bay leaves; 1/2 teaspoon salt; 1 teaspoon white pepper; 1 teaspoon cayenne pepper; 1/2 teaspoon cumin; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme leaves; Rice; 5 tablespoons margarine; 3 cups white rice, browned (we prefer Uncle Ben's); 1/2 lb tasso or 1/2 lb other smoked ham; 1/2 lb andouille smoked sausage or 1/2 lb any good Polish sausage; 2 cups onions, chopped; 2 cups celery, chopped; 1 cup bell pepper, chopped; 2 teaspoons garlic, minced; 1/4 cup margarine; 5 1/2 cups chicken stock

Servings: persons

Seasoning Mix
5 small bay leaves
1/2 teaspoon salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
Rice
5 tablespoons margarine
3 cups white rice, browned (we prefer Uncle Ben's)
1/2 lb tasso or 1/2 lb other smoked ham
1/2 lb andouille smoked sausage or 1/2 lb any good Polish sausage
2 cups onions, chopped
2 cups celery, chopped
1 cup bell pepper, chopped
2 teaspoons garlic, minced
1/4 cup margarine
5 1/2 cups chicken stock

1
Combine the seasonings and set aside.
2
In a heavy skillet, melt the margarine and brown the raw rice over medium heat, stirring constantly until golden-brown.
3
Chop the Tasso and Andouille sausage.
4
Melt the margarine in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
5
Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
6
Stir in the browned rice and add the stock.
7
Stir well and bring to a boil.
8
Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes).
9
This must be stirred frequently to keep the rice from sticking and burning.
10
Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
11
To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate.
12
Serve 2 molds for a main course or 1 for an appetizer.
13
Serve with little green peas and whole kernel com.

1230

kcal

Calories

Fat

130

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Seasoning Mix, 5 small bay leaves, 1/2 teaspoon salt, 1 teaspoon white pepper, and more.

Yes, Cajun Jambalaya With Andouille Sausage And Tasso falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!