One thing the Cajuns should be praised for is the way they have developed the art of sausage making. Once you have tasted andouille, chaurice, boudin rouge, boudin blanc, or saucisse boucaner, you've got to go back for more, and I've named but a few. Both the Creoles and the Cajuns used these delicious sausages in soups, vegetable dishes, in gumbos, and of course served by themselves.
One of the favorite uses is in a jambalaya. Here is an easy, quick way to whip up a tasty Sausage Jambalaya.
You will need about a pound or a pound and a quarter of chaurice, smoked sausage, or andouille. Slice the sausage into small pieces, then brown in a deep frying pan or Dutch oven. Take the meat out and put into the same fat, 2 large onions, chopped, 1/2 cup finely chopped celery, and one chopped bell pepper. Saute until tender. Mix in thoroughly 1 large can tomatoes. Add 2 bay leaves, 1/2 teaspoon basil, 1/2 teaspoon thyme, 1/2 teaspoon chili powder, and 4 toes chopped garlic. Mix well and add 1 10 1/2-oz. can of been consomme and 2 cans of water. Let simmer for about 40 minutes.
Put the sausage back, and add salt, black pepper, and Tabasco to taste. Add 2 cups raw rice. Put a cover on and allow the mixture to cook slowly, stirring occasionally. As the rice begins to absorb the mixture, the jambalaya might get too dry. If so, add a little more water. Cook until the rice is tender.
Just before serving, stir into the jambalaya 1/2 cup finely chopped shallots and 2 tablespoons minced parsley. Let set for 10 minutes, then serve with a big chunk of French bread and butter. Serves four to six.
1 or 1 1/4 lbs. chaurice, smoked sausage, or andouille
2 large onions, chopped
1/2 cup finely chopped celery
1 bell pepper, chopped
1 large can tomatoes
2 bay leaves
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. chili powder
4 toes garlic, chopped
1 can beef consomme
2 cans water (instead of consomme and water, I use 4 cups chicken broth)
salt, black pepper, and Tabasco to taste
2 cups raw rice
1/2 cup finely chopped shallots (green onions -- I use the whole green onion, not just the white bit)
2 tbsp. minced parsley
That's how many of the recipes in the book work -- a story, seguing into cooking instructions, and at the end the ingredients list. Charming, n'est pas? Hope y'all like this jambalaya -- we've just finished ours, and it was tres bien.