This smoked sausage jambalaya has just enough spicy chili powder and hot sauce added to compliment the sweet barbeque flavor in the rice, and is more spicy than sweet. The smokey flavor of the smoked sausage, sauteed to a deep brown with diced onions, and hearty black beans make the perfect counterpoint to the hot and sweet flavor.
Spicy and Sweet, Smokey and Hearty
Tomatoes provide a base, into which the sauces mix: chili powder balanced by barbeque sauce, and worchestershire sauce balanced by a hint of garlic. The rice is boiled straight into the sauce, rather than in water, so it absorbs all the flavor of the sauce. Frozen corn, added at the end to keep it fresh and crisp, adds just enough crisp, fresh flavor to balance the warm solidness of the black beans and rice.
Alabama Version
Traditional jambalaya contains both meat and seafood, as well as celery and bell peppers. This version, a standby of northern Alabama, is not traditionally made near a coast, and so doesn't incorporate seafood. It combines the flavors of dirty rice and jambalaya, with an added sweetness entirely unique. While not strictly a Cajun dish, nor strictly defined as jambalaya, the name "Alabama jambalaya" describes both the Cajun inspiration and regional differences in this culinary delight.
The recipe can easily be modified to include different types of canned beans, kidney beans being particularly delicious. Sugar snap peas, added at the end or served on the side, also add an interesting flavor. Spinach, sauteed with the smoked sausage, can also add an interesting counterpoint, with a little extra garlic and salt. These simple variations can make the dish both healthier and more distinctive and interesting in a pinch.
Alabama Jambalaya Recipe
Ingredients:
- 1 cup water
- 1 8 oz. can tomato sauce
- 1 8 oz. can diced tomatoes (undrained)
- 1/2 cup worchestershire sauce
- 1 cup barbeque sauce
- 1 Tsp chili powder
- 1 tsp garlic
- 1 tsp hot sauce
- 2 8 oz. cans black beans (undrained)
- 1 tsp oil
- 1 lb smoked sausage, sliced
- 1 onion, diced
- 1 cup white rice
- 1 cup frozen corn
Directions:
- Combine in a large stew pot, water, tomato sauce, diced tomatoes, worchestershire sauce, barbeque sauce, chili powder, hot sauce, and garlic. Bring to a boil.
- In a seperate skillet, saute smoked sausage in oil until brown, then add onions, and saute until they turn clear.
- Add black beans, rice, smoked sausage, and onion to the pot and reduce temperature to a slow simmer. Cover and simmer for 5 minutes stirring occaisionally.
- Remove from heat and stir, the let sit covered for 10 minutes or until rice absorbs liquid.
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