Sausage Jambalya

Happy Lundi Gras! For everyone far away from the Mardi Gras maddness of New Orleans, Lundi Gras means Fat Monday...the day before the BIG DAY - Mardi Gras. Maybe some of you are looking for Cajun dishes. I know there are multitudes of them out there from online recipes to actual cookbooks. Most Cajun recipes are basically the same and just about every cook has a variation.

Jambalya is Cajun for "one pot". This is a one pot dish.

Sausage Jambalya - Cut up 1 lb. of andouille sauage or smoked sausage (I like Smithfield's Smoked Pork Sausage) if you cannot get andouille. Brown sausage over medium-high heat in a large heavy pot with a tight fitting lid in 2 tablespoons of vegetable oil for about 15 minutes. Remove sausage and set aside and 1 more tablesppon of vegetable oil to pot along with 3 tablespoons of all-purpose flour and stir constantly to form a dark brown roux (about 7 minutes). Once roux is dark brown, add 1 medium onion finely chopped. Thoroughly mix the onion into the roux and cook until onion becomes soft. The roux will stop cooking once the vegetables are added. Then add 3 cloves of minced garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon cayenne pepper, 2 teaspoons salt, 1 cup beef broth and 1-1/2 cups of water, 2 cups uncooked white rice. Stir pot well. When liquid comes to a boil, lower heat to simmer, cover pot and cook for 45 minutes. Uncover pot and stir. If there is still liquid in the pot, let the jambalya cook uncovered for 5 to 10 minutes until all liquid is absorbed.

Laissez les bons temps rouler! Happy Mardi Gras Ya'll!