About the Dish

6 ounces Andouille
3 ounces Green Onion
3 cloves Garlic
2 ounces Sweet Peppers
2 ounces Celery
1 tablespoon Cajun Seasoning
3/4 cup Long Grain Rice
14 ounces Crushed Fire-Roasted Tomatoes
1 Edward & Sons Not Chick'n Bouillon Cube
1 tablespoon Apple Cider Vinegar
1 teaspoon Honey
4 ounces Salad Greens
6 sprigs Parsley
Per Serving
Calories 690
Total Fat 30 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 1410 mg
Total Carbohydrates 77 g
Dietary Fiber 6 g
Sugar 12 g
Protein 25 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Doppelbock

With New Orleans-inspired dishes we always love to pair them with Louisiana beer. For this dish of smoked sausage, we suggest a malty doppelbock.

Abita Brewings Andygator, Covington, Louisiana

Chenin Blanc - Vouvray, France

The pronounced acid, moderate alcohol, and earthiness of Loire Valley Chenin Blanc will complement the dish perfectly by not magnifying the spiciness of jambalaya. Vouvrays often come in off-dry styles and the hint of sweetness will offset that kick as well.

J. Moreau et Fils, Vouvray Demi-Sec, France

METHOD

1
MISE EN PLACE • Halve andouille lengthwise; slice crosswise. • Discard pepper stems and seeds. Finely chop flesh. • Finely chop celery. • Finely chop green onion, keeping white and green parts separate. • Peel and chop garlic. • Pick and chop parsley leaves.
2
• Place a deep skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add andouille in a single layer. Cook without disturbing until lightly browned on bottom, about 1 minute • Cook, tossing, until lightly browned and fragrant, about 1 minute. • Using a slotted spoon, transfer andouille to a bowl.
3
• Add to skillet onion whites and garlic. Cook, stirring, until fragrant and shiny, about 1 minute. • Stir in peppers, celery and Cajun seasoning. Cook, stirring, until vegetables are tender, 2-3 minutes.
4
Add rice. Cook, stirring, until rice is glassy, about 2 minutes.
5
• Add tomato, bouillon, 2 cups water and andouille. Cook, stirring occasionally, until rice is just visible, about 2 minutes. • Reduce heat to medium. Cover pan. Simmer without disturbing until rice is tender, about 15 minutes.
6
While jambalaya cooks: • In a large bowl, whisk together vinegar, honey, 1/4 teaspoon kosher salt and 1 tablespoon olive oil. • Toss in salad greens.
7
• Stir rice. • Add onion greens and most of parsley. Taste and adjust seasoning as desired.
8
• Divide jambalaya between 2 bowls or plates. Garnish with remaining parsley. • Serve with salad greens, and enjoy!

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