A few months ago I got this jambalaya recipe as my weekly Garnish & Gather meal and shared it with my family. It's quickly become our favorite and a staple meal at our house. Family members request it when they come over for dinner. It's quick and easy to make.
To be 100% honest with you guys, I made it last night for my weekly bachelor viewing party. I tripled the recipe so I would have plenty to photograph for you this morning, and it was almost all gone! This is about a half a cup, and I had to use all my best photography skills to get this picture! I'm sad I don't have leftovers for lunch, but I'm sure I'll make it again next week ;)
The secret ingredient is the Drunken Tomatoes from Doux South. They are available on the Doux South website as well as Star Provisions in Atlanta.
Sausage Jambalaya with Corn & Peppers
Chef Nick Melvin
Feeds 2-3 people/Prep Time 40 Minutes/Total Time 70 Minutes
You will Need:
- 2 links andouille sausage
- 1 cup onion
- 1/4 cup celery
- 1 cup mild pepper
- 1/2 cup corn
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1/2 cup arborio rice
- 1 bullion cube
- 1 cup Drunken Tomatoes - reserve 2 Tbsp brine
- 2 Tbsp parsley
- 1 Tbsp thyme
- 1 Tbsp hot sauce
- 1/2 Tbsp Oil
- Salt & Pepper
Steps:
- Cook Sausage
- Heat oil in a large sauce pan over med-high heat
- Add sausage and cook 3-4 minutes per side
- Prep Corn & Pepper
- Cut corn from cob
- Seed and finely chop pepper
- Cook Veggies
- emove sausage from pan and set aside
- Increase heat to high add add onion, celery, corn and pepper
- Cook 3-4 minutes, stirring frequently
- Add smoked paprika, oregano and red pepper flakes
- Add rice and Drunken Tomatoes (reserving 2 Tbsp of brine for later)
- Stir to coat and then cook 2-3 minutes until just beginning to brown
- Finish Sausage
- Chop sausage into bite sized pieces
- Add sausage back to pot
- Add 2 cups water, bullion cube, salt & pepper
- Bring to a boil and simmer for 15-20 minutes until water is absorbed and rice is tender, stirring often
- Chop Herbs
- Chop parsley & thyme
- Add herbs, drunk tomato brine, salt & pepper to taste to jambalaya just before serving
- Plate Meal and Enjoy
- Scoop jambalaya onto plate and garnish with hot sauce
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Photographer Katie Oblinger and I set out to interview The Optimist's new head chef Wesley True last week. It was our first chef interview and photo shoot, and we were both a little nervous. As soon as we walked in and met Chef True we were immediately at ease. He was warm and friendly, and the restaurant had clean lines, contemporary design, and great vibes. Katie got photos of True that captured his spirit and fun loving personality. After the shoot, I sat down with him and let him tell me his story.