This recipe is for a wet jambalaya, characteristic of jambalaya served in southwest Louisiana. Creole jambalaya, served in New Orleans, is generally drier. It goes well with beer or red wine and yields six generous servings. If you wish to make this fancier, add raw, peeled shrimp in the last 10 minutes of cooking. Or, you can use cut-up chicken parts, browning first and adding at the same time as the vegetables. 

Victoria Slind-Flor 

Farmers Market Jambalaya

1 lb. Cajun-style andouille sausage
2 large yellow onions
4 buds garlic
6 stalks celery
5-6 sweet peppers
8 whole tomatoes
I can Rotel tomatoes
1 bottle beer
1 cup uncooked long-grain rice
1 tsp. fresh rosemary
1 tsp fresh thyme
1 tsp fresh oregano
Tabasco sauce to taste
Salt
Fresh ground pepper
Olive oil.

1. Chop onions coarsely, and slice andouille into coins about ˝” thick.  Remove Stems and seeds from peppers, and cut into 1” squares.  Cut celery stalks into ˝ slices. Peel and mince garlic.  Cut tomatoes into 1” cubes. Finely chop herbs

2. Heat olive oil to point of fragrance in large frying pan. Add onions and sauté until transparent. Add andouille slices and cook through. Add garlic, celery and peppers and cook until heated through.  Place all these ingredients into large stewpot or Dutch oven.  Add chopped tomatoes, Rotel tomatoes, beer and herbs.  Shake in small amount of Tabasco . Simmer, covered, for about one hour.

3. Add rice slowly while stirring constantly.  Bring to simmer again, cover and let cook over low fire for 30 minutes. Add salt, pepper, and more Tabasco to taste.  Serve in large soup bowls.