However, tonight - tonight I got to make jambalaya! With andouille, not kielbasa! And it only took 30 minutes! (which means it'll be spicy as hell come tomorrow!)
Okay, it wasn't true N'Awlins Jambalaya, but based on a suggestion from the husband coupled with a cold weather snap, it was perfect. And the husband was so excited by how good it smelled, he even left his video game to watch it simmer and grope my butt, so that's saying something!
White rice, about 4 cups cooked. Use whatever you like, but I go with the boil-in-bag variety so I can use a few tablespoons of the starchy cooking water to thicken the jambalaya.
1/4 cup diced celery
1/2 cup white onions
4 cloves garlic, minced
1 tbs canola oil
2 tbs cajun seasoning (BAM!)
1 tbs cayenne pepper (more or less depending on heat preference)
1 rope andouille sausage, sliced diagonally into 1/2 inch pieces
2 cans fire-roasted diced tomatoes (I use Hunt's - you don't have to go fire-roasted, but it's soooo good)
1 tbs chicken soup base (or 2 small boullion cubes)
3 scallions, finely chopped (garnish, optional)
In a stock pot over medium heat, add the oil, celery, garlic, white onions, and spices. Get everything nice and coated and let it sweat for a few minutes until the onions are almost translucent. Add the sliced sausage and stir. You're basically letting the fat in the sausage melt and get all delicious.
After 3 minutes, add the tomatoes. Bring up to a boil, reduce to simmer and add the chicken base. Add a few tbs of the starchy rice water. Let it simmer for 20-25 minutes until it's reduced by 1/3, stirring occasionally.
The photo doesn't do it justice since the flash was too close, but trust me, it's awesome. Ladle over rice, sprinkle some scallions, and enjoy.
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