Andouille Jambalaya

  • Cut Klement's Andouille Sausage into 1/4 inch thick slices and chop onion, bell pepper and celery.
  • In a large saucepan, brown sausage over moderately high heat, stirring frequently.
  • With a slotted spoon transfer to paper towels to drain.
  • Pour off any fat from pan, and add vegatbles into pan.
  • Cook in vegetable oil over moderate heat, stirring occasionally until onion is softened.
  • Stir in rice, broth and cayenne pepper.
  • Bring to a boil.
  • Cover pan and cook rice over low heat for 20 minutes.
  • Remove pan from heat and let rice stand, covered, for 5 minutes.
  • Fluff rice with a fork and stir in sausage, salk and pepper to taste.
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