Teaching myself to cook, one recipe at a time.

Tuesday, April 26, 2011


Hubby’s sister and her family, in town for job interviews, stayed with us last week. I took the opportunity to beg Allyson, my sister-in-law, for a demonstration of how to make jambalaya. Luckily she was willing to help me out, and she even came prepared with 5lbs of Lejeune sausage (which I’m told is Cajun sausage from Lejeune Sausage Kitchen in Louisiana). When she told us that she brought it, she was met with a blank stare from me (I’m a Northerner, I don’t know these things!), but hubby’s face lit up so I knew it was something good.


She started off with cooking the sausage in a big pot until it caramelized. I didn’t know that this happened with sausage, and I’m told it would have been better in a cast-iron pot, but our little gumbo pot was all that we had and I think it worked out all right.


Anyway, you get it to the point that it’s sticking to the pan and turning brown. Then you add a pound and a half of cubed pork loin, along with chopped onions, garlic, celery, and green bell pepper, and cook it until the pork is cooked through.


Add 5 cups of water, let it come to a boil, and season with salt, pepper, and cayenne pepper. Mmmmm it’s starting to smell pretty amazing by this point.


Finally, add 2 1/2 cups of rice, stir it, cover it, reduce the heat, and leave it alone. An hour or so later, you’ve got a savory, spicy, Cajun dish that will feed a small army.


Allyson humored me as I spooned it onto my plate and took pictures. Thanks, Allyson!



1 comment:

  1. I am from Buffalo. Hearing that there are more kinds of sausage than German or Polish is an education!