Dive into the heart of Cajun cuisine with Franconian’s Andouille Sausage Jambalaya, a robust and flavourful dish that brings the essence of Louisiana right to your kitchen. Our Andouille Sausages are the star of this recipe, offering the perfect blend of spice, smoke, and succulence that makes Jambalaya a beloved dish across the globe. Follow this guide to create a meal that’s not just food, but an experience, showcasing the best of what Franconian has to offer.
Ingredients:
- 4 Franconian Andouille Sausages, sliced
- 2 tablespoons (30ml) olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 225g long-grain rice
- 1 can (400g) diced tomatoes
- 475ml chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 225g okra, sliced
- Garnish: chopped spring onions and parsley
Method:
- Sauté the Vegetables: Start by heating olive oil in a skillet or Dutch oven. Sauté onion, bell pepper, celery, and garlic until soft and fragrant. This step builds the Jambalaya’s flavour foundation, as softening vegetables releases sugars, enhancing taste.
- Brown the Sausages: Next, incorporate the sliced Franconian Andouille Sausages into the skillet. The sausages should be cooked until they begin to brown on all sides. This browning process is essential as it introduces a rich, smoky Cajun flavour to the Jambalaya, characteristic of Franconian’s Andouille Sausages. The sausages’ edges should turn slightly crispy, adding a delightful texture contrast to the dish.
- Combine Ingredients: After browning sausages, mix in rice to coat with pan’s oil and seasonings. Add tomatoes, broth, paprika, cayenne, thyme, and bay leaf. Season with salt and pepper to taste. Include okra now for gumminess and sweetness, enhancing the dish’s complexity and flavour.
- Simmer: Combine ingredients and briefly increase heat to boil, blending flavours. Then, simmer covered, letting rice absorb broth and spices until tender. Cook for 20-25 minutes until rice is done and liquid absorbed, achieving moist, flavourful Jambalaya without sogginess.
- Serve: To finish, remove the bay leaf from the Jambalaya, an important step to prevent any bitter taste. Use a fork to fluff up the rice gently, which helps to separate the grains and distribute the ingredients evenly. Garnish the dish with freshly chopped spring onions and parsley, adding a burst of colour and freshness. This final touch not only enhances the presentation but also introduces a layer of crisp, herbal notes to the rich and spicy Jambalaya.
A Note from Franconian:
At Franconian, we’re passionate about delivering authentic flavours through our high-quality Andouille Sausages. This Jambalaya recipe is a testament to our commitment to excellence, offering a taste of Cajun tradition with every bite. Whether you’re a seasoned chef or a home cook, this dish is sure to impress, bringing a slice of Louisiana’s rich culinary heritage to your dining table.
Contact Us:
For more information, recipe ideas, or any queries, please don’t hesitate to contact us at Franconian. Visit our Contact Us page or reach out directly:
- Phone: 01892 837816
- Email: orders@franconian.co.uk
Enjoy this Franconian Recipe and explore our website for more culinary inspiration. Discover the difference that quality and tradition can bring to your cooking with Franconian.
