Dinner: Smoked Sausage Jambalaya

Recipe by Andrea Albin 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

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

Instructions

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.
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.
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.

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