Sunday, January 31, 2010


The Treu household has always* had a great and amazing tradition; when we're really hungry and don't know what to eat, we can always count on some good ol' Zatarain's Jambalaya mix. We usually have a few boxes on hand, and we'll add kielbasa slices or shrimp along with lots and lots of Frank's Hot Sauce. This week we decided to channel our love and appreciation of this simple meal into a more exciting and original jambalya that we make ourselves!
*Not actually always. I'm pretty sure Luke's girlfriend Erin did it and we copied her. That's pretty much the same thing as always.

Luke found a recipe at for some Smoked Sausage Jambalaya: The ingredients can be found at just about any local grocery store, except for perhaps the andouille sausage. That seems a bit more exclusive, but our grocery store had it. When Luke told me we were using andouille sausage, he pronounced it "an-doo-lee" at first, as did the lady at the grocery store, so it wasn't until later that I realized that it was a word I had already seen in my French class. In English it simply means "a highly spiced smoked pork sausage." In French, it means "a numbskull; a generally ridiculous or incompetent person."

We thought it applied pretty well to the Conquistadors.

Here's the recipe from epicurious:
Gourmet | November 2009
by Andrea Albin
Andouille, the heavily spiced and smoked sausage that is a linchpin of so many Cajun dishes, adds its inimitable heat to an able stuffing stand-in. A swirl of cream gravy (above) can help quell the spice.
Yield: Makes 8 (side dish) servings
Active Time: 30 min
Total Time: 1 1/4 hr
1 pound pork andouille sausage, sliced crosswise 1/3 inch thick
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
3 scallions, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
3 1/2 cups water

Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a bowl with a slotted spoon.
Cook peppers, celery, onion, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
The really nice thing about jambalaya is that the preparation is not tough at all; or at least it's much less complex than some of the recipes we've been using. In the end you just throw everything into a big ol' pot and let it cook. We had to spent a little time chopping up vegetables and such, but that wasn't too tough. We used pre-chopped up celery (so we just kind of eyeballed the celery) and we forgot to get scallions*, but I don't think anybody noticed.

The general concensus at the end was that our jambalaya was a success. Jambalaya is pretty hard to screw up, and it's ever so delicious! A word of caution, however; they don't just say that andouille sausage is spicy for no reason. Luke added a liberal amount of Frank's hot sauce while it was cooking as well, but you couldn't even taste the Frank's (and for those of you experienced with Frank's, you know it has a flavor all its own.) This jambalaya is not for the faint of heart or the faint of tongue; but if you think you can handle the fire, you should definitely go for it. It's an easy recipe that makes a good amount of delicious food, and honestly, what more can you ask for?

I really hope we aren't getting big heads with our recent successes, but we are definitely looking towards the future. February just might be our most exciting month yet; we're SOUPER excited!!
I'll give you a moment to recover from that one.

In all actuality, Soup Month is looking very bright! We've already gone shopping and gotten all the ingredients for our first endeavor of February (except the okra... they ran out of okra. So, most of the ingredients.) Stay tuned, because I've got a funny feeling that things are about to get a little more adventurous than usual. And "usual" is frightening enough.


  1. That was scallions that you forgot, not shallots. The missing shallots belonged in some other recipe. But no one noticed, right?

  2. Good catch! Matty, this is why I say you need to step it up on your entries... -_- Thanks for the note!

    Correct, they scallions were not missed. It would be interesting to try this again in the future to see if it makes a noticeable difference, certainly.