Louisiana cuisine is known for its spicy kick and liberal use of smoked meats and shellfish. Jambalaya combines all of these elements in a one-pot rice casserole. The recipe below gets a hearty dash of spice from Creole seasoning and hot pepper sauce. To make it even spicier, add a diced jalapeño or serrano pepper along with the onions and other vegetables.
Andouille sausage is the most common choice for jambalaya. It’s a spicy, smoked pork sausage that delivers the essential flavors of Cajun and Creole cooking. You can find andouille in many supermarkets, but if yours doesn’t carry it, substitute any spicy, smoked sausage you can find.