At Kroger yesterday, I saw andouille. That’s unusual – I have seen a couple of national smoked sausage brands that tried to promote “andouille-style” or “Cajun-style” flavors in the past, but they weren’t true andouille, and you could see that as soon as you sliced into the link. Actual andouille, at least the kind with which I’m familiar, has a grain to it – speckled, with little bits of fat and meat. I’m sure there’s a term for it that I should be using. A cross-section of the “andouille-style” smoked sausage I’d seen in the past looked just like regular smoked sausage – a uniform pink color, with no bits of anything.
But this was labeled as andouille. It was from Georgia, not Louisiana, but I figured it was worth a try.
A few days earlier, I’d bought a slightly-punctured bag of brown rice, which I love, for only 99 cents out of the bargain bin at Kroger. I decided to try to make a jambalaya with brown rice. Traditional? Probably not. But I like brown rice, and it’s much better for me.
I sliced into the andouille and it looked pretty much like the actual Louisiana andouille I’d tried in the past.
This was a seat-of-my-pants preparation. I chopped up onion and bell pepper, sauteed them, then added a little minced garlic, the brown rice, water, some Tony Chachere’s Creole Seasoning, a little bit of extra cayenne pepper, and some beef base (Better Than Bouillon). Chicken base would probably have been better, but I’m running lower on my jar of chicken base than I am on my jar of beef base, so I decided to use the beef base. I brought it back up to a boil and then I added the andouille, sliced on the bias into little disks. It will take longer to cook than regular jambalaya because the brown rice takes longer to cook than white rice.
It’s simmering now. My friends who are Cajun food experts will probably find fault with some part of another of this, but I’m anxious to see how it turns out.