Cream of the Crop Jambalaya
Sausage, Rice, and Veggie Skillet with a French-Southern Twist
50 minutes
Serves 4
DinnerFrenchNut-freeShellfish-free
Herb's take
This recipe gives a classic jambalaya a creamy spin, using cooking cream and white wine for a bit of Gallic flair. You'll practice deglazing, spice-blooming, and finishing rice with a touch of richness.
Ingredients
Yield
4
Instructions
- 01Rinse the rice under cold water until the water runs mostly clear. Set aside to drain.
- 02Heat 1 tablespoon of cooking oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage slices and brown for 3-4 minutes until they develop some color. Remove sausage to a plate.
- 03Add the remaining tablespoon of oil to the skillet. Toss in the diced onion and cook, stirring often, for 3 minutes until softened.
- 04Add the minced garlic, paprika, oregano, and black pepper. Stir for 30 seconds until fragrant.
- 05Pour in the uncooked rice and stir to coat for 1 minute. Toasting rice adds nutty depth.
- 06Deglaze the pan with the white wine, scraping up browned bits from the bottom. Let it simmer for 1 minute to reduce slightly.
- 07Add the frozen vegetable mix, reserved sausage, and 2 cups of water. Stir in the soy sauce.
- 08Bring to a simmer, reduce heat to low, cover tightly, and cook for 18 minutes, checking at 15 to ensure the rice is not sticking or dry. Add a splash more water if needed.
- 09Once the rice is tender and the liquid absorbed, remove from heat. Let the pan rest, covered, for 5 minutes.
- 10Stir in the cooking cream until well combined and creamy. Taste and adjust seasoning with salt and pepper as needed.
- 11Serve hot, garnished with extra black pepper if you’re feeling dramatic.
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