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What You Need:
(To Serve: 4)
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½ pound freshly made boudin blanc or boiled-beef sausage, cut crosswise into ¼-inch-thickslices (about 1 cup), or substitute ½ pound breakfast-type sausages, sliced
½ pound pepperoni or other spicy smoked sausage, cut crosswise into ¼-inch-thickslices
½ cup finely chopped onions
¼ cup finely chopped green pepper
¼ cup finely chopped celery
1 teaspoon finely chopped garlic
¼ cups uncooked white rice, preferably broken rice (see Glossary)
2½ to 3 cups water
½ teaspoon ground hot red pepper (cayenne)
1 tablespoon salt
2 medium-sized eggplants (1 pound each), stemmed, peeled and cut into ½-inch cubes
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 5- to 6-quart casserole, fry the fresh and smoked sausage slices over moderate heat, turning them frequently with a slotted spatula until they are lightly browned and have rendered all their fat. Transfer the sausage slices to paper towels to drain.
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2. Pour off all but about 4 tablespoons of the fat remaining in the skillet and add the onions, green pepper, celery and garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown.
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3. Add the rice and stir until the grains are evenly moistened. Then add 2½ cups of water, the red pepper and salt, and bring to a boil over high heat.
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4. Stir in the reserved sausage slices and the eggplant, reduce the heat to low, and partially cover the casserole. Simmer for about 45 minutes, or until the eggplant is tender and the rice is soft and somewhat sticky.
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5. When fully cooked, most of the liquid in the jambalaya will have evaporated or been absorbed by the' rice. While it is simmering, however, check the pot occasionally and add up to ½ cup more water, a few tablespoonfuls at a time, if necessary.
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6. Taste for seasoning and serve the sausage-and-eggplant jambalaya at once, directly from the casserole or from a heated bowl.
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