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
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.
lb. Cajun-style andouille
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
sauce to taste
Fresh ground pepper
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
. 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
Serve in large soup bowls.