1/2 lb andouille sausage
2 cups chicken stock
1/2 cup of rice
1 tomato diced
1 onion small diced
1 celery stalk medium diced
1 green pepper medium diced
2 jalapenos finely diced
3 cloves of garlic finely diced
3 bay leaves
Herbs de Provence
Cayenne pepper to taste
Kosher salt and pepper
High temperature oil
Cook andouille sausage over medium heat in a medium sized pot (a dutch oven works best). There is no need for oil as the sausage has plenty. Add onion, celery and bell pepper and saute for a few minutes until softened. Add garlic and saute for another minute or so. Add the rest, bring to boil and simmer until the rice is cooked.
I found this recipe over at culinary disaster and modified it. I love chicken andouille sausage but had made lentil soup a few times and was looking for something new. That and I was trying to use up ingredients I had on hand. I had no green bell pepper so I used carrot instead since I have so many on hand from the vegetable delivery. I also used the Salish smoked salt I have on hand. It really adds a lot to these dishes. For the record, I know this probably isn't real jambalaya because it doesn't have shrimp but I'm not a shrimp fan and it's delicious anyway!
