cajun jambalaya with andouille sausage and tasso

How To Make cajun jambalaya with andouille sausage and tasso

• 1

  Combine the seasonings and set aside.
• 2

  In a heavy skillet, melt the butter and brown the raw rice over medium heat, stirring constantly until golden-brown.
• 3

  Chop the Tasso and Andouille sausage. Melt the butter in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
• 4

  Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
• 5

  Stir in the browned rice and add the stock. Stir well and bring to a boil.
• 6

  Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes). This must be stirred frequently to keep the rice from sticking and burning.
• 7

  Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
• 8

  To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate. Serve 2 molds for a main course or 1 for an appetizer.
• 9

  Serve with little green peas and whole kernel corn, if desired.
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