Corn and Sausage Jambalaya
Ingredients
4
servings
- 2 (15 oz) cans whole kernel corn, drained
- 1 lb smoked pork sausage, thinly sliced
- 1 1/2 cups raw rice
- 1 1/2 cups water
- 1 cup chopped onions
- 1/2 cup salsa or stewed tomatoes (optional)
Step-by-Step Instructions
- Pan fry the sausage in deep skillet or large pot. After the sausage is cooked, remove from skillet.
- Drain all but about 1 tablespoon of grease. Add the corn and onions to the pot. Sauté until the onions wilt.
- Add rice, water, and cooked sausage to the corn mixture. Add the tomatoes at this point if you’re using them. Stir and cover to allow rice to cook.
- Stir occasionally to keep rice from sticking. Seasoning is optional because the sausage will give it flavor. After about 20 minutes of cooking, the rice should be cooked and it is ready to serve!
Common Problems and Solutions
Q: Why is my rice mushy or undercooked?
A: Make sure you're using a 1:1 ratio of rice to water. If your rice is undercooked after 20 minutes, add a splash more water and continue cooking covered. If it's mushy, you may have added too much water or cooked it too long.
Q: Can I use fresh corn instead of canned?
A: Absolutely! Use about 3 cups of fresh corn kernels cut from the cob. You may need to sauté it a bit longer with the onions to soften.
Tips and Techniques
If you want more flavor depth, sauté the onions until they start to caramelize before adding the corn. You can also add a dash of Cajun seasoning, garlic powder, or cayenne pepper if your sausage isn’t spicy enough.
Ingredient Substitutions
- smoked pork sausage: andouille, kielbasa, or smoked turkey sausage
- canned corn: 3 cups fresh corn kernels or frozen corn
- water: chicken broth or stock
Equipment Needed
- Deep skillet or large pot with lid
