Cajun Jambalaya

1 pound fresh Chaurice

2 tablespoons butter

2 cups diced onions

1 cup diced bell peppers, any color

1 cup diced celery

2 tablespoons minced garlic

2 cups rice

1 quart chicken stock

Salt & pepper

4 green onions, green part sliced thin

Cook the chaurice and let it cool. Once it has cooled, slice it thin.

Heat a large skillet over medium heat. Add the butter. Once the butter has melted add the chaurice in a thin layer. Sear on each side until it has a nice sear. This step is important because this will give color to your jambalaya. Once the sausage has browned on both side, remove it from the pan, but be sure to leave any fat in the pan.

Add the onions, bell peppers, and celery. Stir occasionally. Let it cook until the vegetables start to melt and all of the fond has been removed from the bottom of the pan. Add the garlic, stirring constantly until it becomes fragrant, less than a minute. Add the rice, stir constantly for a couple minutes. Add the stock and let it come up to a boil. Once it boils, stir well and lower the heat to low. When the rice is almost done, add the sausage and stir well. Once the rice is cooked, there may be a little liquid left in the pan. Turn off the heat and let the jambalaya sit for a few minutes. Check for seasoning, and add salt and/or pepper if necessary.

Garnish with green onions.

Some notes....

I labeled this recipe as Cajun jambalaya because Cajun jambalaya does not contain tomatoes, but Creole jambalaya does contain tomatoes.
You can replace Chaurice with any sausage. To learn more about Chaurice, please see the ingredients page.
There is some evidence to suggest that jambalaya is a New World take on paella, as Louisiana was under control of the Spanish when the exiled Acadians arrived in New Orleans and settled the areas west of New Orleans.