Fall Jambalaya

I was watching an episode of The Barefoot Contessa where she was making a big batch of spicy Jambalaya! 

Jambalaya is a Creole dish that was inspired by the Spanish dish Paella. Its a hearty rice dish that is filled with peppers, onions, spices, sausage, shrimp & sometimes chicken. 

I thought that it was be fun to do a version of this but with all the flavors of Fall!!

There are a lot of components to this dish, and it takes some extra time but it is definitely worth it!

What You Will Need: 1/2 Red Bell Pepper, 2 Small Carrots, 1 1/2 Sticks Celery, 1 Small Onion or 1/2 of a Large Onion, 1/2 Sweet Potato, 3 Cloves of Garlic, 6 Slices of Thick Cut Bacon, 12 oz. Smoked Sausage, Butter, 2 T. Brown Sugar, 1 Large Green Apple (peeled), Sage, Parsley, Scallions, Zest of half an Orange, Rice, Chicken Stock, Salt & Pepper.

Start off by rendering the bacon.

Slice the smoked sausage to your desired thickness.

Once the bacon is crispy, remove and set aside.

Throw the sausage right into the rendered bacon fat.

When the sausage has a nice brown color, remove them and place on top of the reserved bacon.

If the sausage and bacon didn't render out enough fat, throw in a pat of butter...1 T. Add the sweet potato and allow to cook for 3 minutes.

Add 2 T. Brown Sugar. Cook another couple of minutes.

Carrots and Celery go in next.

Followed by the Onion.

Bring on the Red Bell Pepper!!

Throw in the Garlic.

Salt/Pepper and cook for 5 minutes.

Add in the Peeled, Chopped Green Apple.

Sprinkle in a teaspoon of Sage & if you want, some Cayenne pepper for some heat...1/4 t.

1 c. of Rice. (I used a long grain rice but the next time I make this, I will use a quick cooking rice so it doesn't take so long!!)

A handful of chopped parsley & scallions.

Then the zest of half an orange.

Bring back the Meat! Toss the sausage & bacon back into the pot.

32 oz. of low sodium Chicken stock. Bring to a simmer, cover and cook till the rice is tender. It took about an hour..which is why I wished I would have used quick cooking rice. Ah, lesson learned.

Serve it pipping hot right out of the pot!! 

I love topping dishes with a handful of fresh greens!! I had a mix of baby spinach and arugula that I put on top of my portion....my husband opted out.

Hearty, Sweet & Savory!! This Fall Jambalaya quickly became our new seasonal favorite!!

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Enjoy & Always Cook with Love!