Name: Smoked Sausage Jambalaya
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 8 (side dish) servings
Ingredients: 1 pound pork andouille sausage, sliced crosswise 1/3 inch thick; 1 tablespoon vegetable oil; 2 green bell peppers, finely chopped; 2 celery ribs, finely chopped; 1 medium onion, finely chopped; 3 scallions, finely chopped; 2 garlic cloves, finely chopped; 2 1/2 cups long-grain white rice (1 pound); 1 (28-ounces) can diced tomatoes; 3 1/2 cups water

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Smoked Sausage JambalayaWilliam Abranowicz

Andouille, the heavily spiced and smoked sausage that is a linchpin of so many Cajun dishes, adds its inimitable heat to an able stuffing stand-in. A swirl of cream gravy (above) can help quell the spice.

Cooks' note:

Jambalaya can be made 1 day ahead and chilled. Reheat, sprinkled with water, in a microwave or over low heat.

Recipe notes

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Recipe notes

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