Jambalaya

Jambalaya, how I love thee! Versatility, thine tendency to be spicy, and thine acknowledgement of my frugality have fostered my ocean-deep love for thee.

So I'm not a poet. But I do love Jambalaya. What's not to love? Sausage? Check. Tomatoes? Check. Spiciness? Check. And the fact that you can pair jambalaya with rice or pasta or the fact that jambalaya only gets better as a leftover? Come on. I'm not going to say you're crazy if you don't like jambalaya, but I'm also not going to say you're not.

I like (red) Jambalaya with tomatoes - this is considered a Creole version. The Cajun-style (brown) Jambalaya. Here's my recipe:

1 lb spicy smoked sausage, sliced on the bias
1 tbsp canola oil
1 large onion, diced
1 green bell pepper, diced
3-4 stalks celery, diced
3 cloves garlic, minced
1 small can tomato paste
4 cups chicken stock
1 (28 oz) can diced tomatoes
1 tsp cayenne pepper
1 tsp salt
1 tsp oregano
1 tsp Tabasco
2 bay leaves
12 oz penne pasta (1 box), cooked

In a large pot or Dutch oven, brown the sausage over med-high heat. Remove the sausage, add the canola oil, and add the onion, bell pepper and celery. Sprinkle a little salt over the vegetables while they are cooking.
Cook till translucent.
Turn heat down to medium or med-lo, add the garlic, and cook for a few minutes (don't burn the garlic).
Add the tomato paste to the pan and heat through.
Add the chicken stock, diced tomatoes, spices, bay leaves, salt, and Tabasco.
Add the cooked sausage, and simmer for about 25 minutes.
Add the cooked pasta, stir to combine and serve.

Note: Seriously, leftovers of Jambalaya are awesome!

(This recipe makes 4 servings.)