This recipe makes quick work out of jambalaya by using leftover rice, and it tastes great with freshly cooked grains, too. To make this meal meatless, use vegan andouille sausage or stick with pork sausage, if you prefer. Either option, along with creole seasoning and the classic trinity of creole cooking — onion, celery and green bell pepper — result in a dish that is unmistakably Louisianan. Though many jambalaya recipes skip tomatoes, this version uses a blend of tomato paste and diced tomatoes to add bulk, and an acidity that helps lighten up the otherwise hearty one-pot meal.
- Serves: 2 persons
- 2tablespoons extra-virgin olive oil
- 1medium yellow onion, diced
- 2links pork or vegan andouille or chorizo sausage (6 ounces), cut into 1/2-inch pieces
- 2celery stalks, thinly sliced
- 1green bell pepper, diced
- 4garlic cloves, minced
- 1tablespoon tomato paste
- 2cups cooked long-grain white rice
- 1tablespoon creole seasoning
- Salt and black pepper
- 1(15-ounce) can diced tomatoes
- 1tablespoon hot sauce, plus more for serving
- 2tablespoons sliced scallions
Step 1Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
Step 2Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
Step 3Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.