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Spicy Jambalaya

Inspired by the talented Jenna of Eat Live Run, I wanted to make jambalaya.  Not traditional jambalaya, perhaps, because I only used sausage and not chicken and shrimp, but still fantastic.  This is a one-pot meal, which makes it easy for cleanup, the hardest part is waiting the hour for it to all simmer and cook together.  And that's why I tasted it too quickly last night and burnt my tongue.

Spicy Jambalaya
recipe from Eat Live Run

Ingredients:
1 package (3/4 pound) andouille sausage
1 Tablespoon canola oil
1.5 Tablespoons flour
1 large onion, chopped
1 Tablespoon minced fresh parsley
1 stalk celery, chopped
1 small bell pepper, chopped (this was my addition)
2 cloves garlic, minced
3/4 cup brown rice
1 1/2 cups water
1 15 oz. can diced tomatoes in juice
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper

Heat oil in a dutch oven over medium high heat.  Brown sausage and set aside.  Don't drain.
Add the flour to the oil in the pot and stir until medium brown.  Stir in the onion, parsley, celery and pepper and cook for a few minutes until softened, a few minutes.  Add the garlic and cook 30 seconds.
Add in the remaining ingredients: brown rice, water, diced tomatoes, salt, pepper and cayenne.
Bring to a boil, reduce to a low simmer, cover, and cook for an hour.

Try to let it cool for a few minutes before eating so you don't burn your tongue.


This was super spicy.  The sausage has some kick, and I used habanero instead of cayenne.  The baby went all crazy kicking me after I ate it.  I'm broadening taste buds.
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