Dairy-Free Jambalaya with Smoked Sausage

Ingredients

• about 450 g Smoked Sausage (Andouille preferred)
• 1 large Onion
• 1 large Bell Pepper (Green or Red)
• 2 stalks Celery
• 4 cloves Garlic
• 1.5 cups Long-Grain Rice
• 2 tbsp Cajun Seasoning
• 1 28 oz can Diced Tomatoes
• 4 cups Chicken Broth
• 2 tbsp Dairy-Free Butter
• 1 Bay Leaf
• 1 tsp Hot Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of dairy-free butter and let it melt.
2. 2Add the about 450 g of smoked sausage to the pot. Cook, stirring occasionally, until the sausage is browned on all sides, about 5-7 minutes.
3. 3Add the 1 large onion, 1 large bell pepper, and 2 stalks of celery to the pot. Cook, stirring often, until the vegetables have softened, about 5 minutes.
4. 4Stir in the 4 cloves of garlic and the 2 tablespoons of Cajun seasoning. Cook, stirring constantly, until fragrant, about 1 minute.
5. 5Add the 1.5 cups of long-grain rice, the 1 28 oz can of diced tomatoes (undrained), the 4 cups of chicken broth, and the 1 bay leaf to the pot. Stir everything together.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a boil. Once boiling, immediately reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and let it simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
7. 7Carefully remove the pot from the heat. Remove and discard the 1 bay leaf. Stir in the 1 teaspoon of hot sauce.
8. 8Let the jambalaya rest, covered, for 5 minutes before serving. This allows the flavors to meld and the rice to finish steaming.

Substitutions

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