Active Time

　　30 min

　　Total Time

　　1 1/4 hr

　　Andouille, the heavily spiced and smoked sausage that is a linchpin of so many Cajun dishes, adds its inimitable heat to an able stuffing stand-in. A swirl of cream gravy (above) can help quell the spice.

　　

Ingredients

Makes 8 (side dish) servings

　　1 pound pork andouille sausage, sliced crosswise 1/3 inch thick

　　1 tablespoon vegetable oil

　　2 green bell peppers, finely chopped

　　2 celery ribs, finely chopped

　　1 medium onion, finely chopped

　　3 scallions, finely chopped

　　2 garlic cloves, finely chopped

　　2 1/2 cups long-grain white rice (1 pound)

　　1 (28-ounces) can diced tomatoes

　　3 1/2 cups water

　　

Step 1

Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a bowl with a slotted spoon.

　　

Step 2

Cook peppers, celery, onion, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.

　　

Step 3

Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.

　　

What to drink:

Step 4

Lagier Meredith Mount Veeder Napa Valley Syrah '06

　　Cooks' note:

　　Jambalaya can be made 1 day ahead and chilled. Reheat, sprinkled with water, in a microwave or over low heat.