I love food and I love to cook. Over the years, I have collected quite a few cookbooks, each one unique. I’ve got cookbooks for every type of recipe—from simple to complex, baking to grilling, and vegan to beer-can chicken. I love to experiment, and there isn’t anything I’m afraid to try. (Steamed mussels in sabayon, anyone? I served them as the appetizer for a four-course meal.) I’ll try anything. I’m also comfortable concocting recipes myself.
But if there’s one thing I’ve learned while experimenting with different cookbooks, it’s this: an emergency “go-to” recipe is invaluable. And in case there’s really is an emergency, the recipe should be simple, too. Check these out, next time you need a quick entrée.
Andouille Sausage Jambalaya
Andouille is the authentic Cajun sausage that was first made by Acadian immigrants over two hundred years ago in south Louisiana. It is fully cooked, and is one of the key ingredients in jambalayas, gumbos, and étouffée.
1 pound andouille sausage
1 tablespoon cooking oil
One large yellow onion, chopped
One bell pepper, chopped (I prefer red bell peppers because they’re sweeter than green)
Three stalks celery, chopped
One 16-ounce can stewed tomatoes
One 15.5-ounce can chicken stock
2 cups water
2 cups uncooked long-grain rice
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons finely chopped garlic
Two bay leaves (remove before serving)
1/2 pound cooked and peeled shrimp (optional)
Directions:
Cut the andouille in 1/2-inch wheels or bite-sized chunks. In a four-quart pot, add cooking oil, sausage, chopped onion, and celery; sauté for five minutes. Add the stewed tomatoes, diced bell peppers, chicken stock, water, and spices; bring the pot to a boil. Add the long grain rice and bring the pot back to a boil. Stir once, reduce heat to low, cover, and cook for twenty minutes. Remove from heat and allow the covered pot to set for five minutes before stirring and serving. Serves eight.
Optional: to add an authentic Cajun flavor, stir in ½-pound cooked and peeled shrimp when the dish is removed from heat.
Technique: Brining Shrimp
