Jambalaya with Andouille Sausage (photo by Rick Tango)

Mardi Gras partying is well underway with Fat Tuesday just a week away, so we thought it is was a great time to re-publish this classic recipe from the Big Easy. We prepared it for our family and friends at American Feast’s New Orleans Night Party after learning it at a class called “Taste of New Orleans” presented by Chef-Instructor Ann Rossi at the Institute of Culinary Education in Manhattan.

Laissez Le Bon Temps Roulet!

Ingredients for 16 Servings

• 4 Pounds of Andouille Sausage - Cut Lengthwise in Half & Then Cut Crosswise into 1/4-inch-thick slices
• 16 Ounces of Tasso Pork - Small Dice
• 8 Boneless Smoked Duck Breasts
• 8 Tablespoons of Soybean Oil
• 4 Cups of Spanish Onion - Medium Dice
• 4 Cups of Celery - Medium Dice
• 4 Cups of Green & Red Peppers - Medium Dice
• 4 Tablespoons of Garlic - Minced
• 2 Cup of Tomato Sauce
• 4 Cups of Tomatoes - Peeled & Diced
• 10 Cups of Chicken Stock
• 4 Cups of Uncooked White Rice
• 4 Pounds of Crawfish Tail Meat

Dry Ingredients

• 10 Ct Bay Leaves
• 2 Teaspoons White Pepper
• 2 Teaspoons Black Pepper
• 4 Teaspoons Dried Thyme Leaves
• 4 Teaspoons Oregano
• 4 Teaspoons Garlic Powder
• 2 Teaspoons Sea Salt
• 4 Cups of Diced Scallions for Garnish

Preparation

1. In a large heavy-bottomed pot heat oil & saute Andouille until brown.
2. Add in Tasso & continue cooking another 5 minutes.
3. Add in diced onions, celery, peppers, garlic & smoked duck breasts.
4. Cook lightly.
5. Add in dry ingredients & rice & stir until coated.
6. Add in tomato products & chicken stock.
7. Bring to a simmer & cover.
8. Cook-simmer on top of the stove or in 350-degree oven for about 20 minutes until liquid is absorbed & rice is cooked.
9. Stir & check rice consistency - add in more liquid if necessary.
10. Adjust seasoning to suit taste & stir in crawfish tail meat.
11. Let sit before serving.
12. Serve garnished with chopped scallions.

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