Simpler jambalaya makes repeat list

I recently had a craving for jambalaya — not the kind chock-full of chicken, sausage and seafood — but a simplified version made with bacon and sausage.

I also had a craving for red beans and rice. And it was Monday.

So I compromised and made jambalaya with red beans.

Shh, don’t tell, but I cheated and used yellow bell pepper instead of green in the trinity, and opted for canned beans instead of dried.

The result was hearty and flavorful. A definite make-again dish.

This is a Creole-style (red) jambalaya made with tomatoes and similar to what you might find in New Orleans, though not as highly seasoned as the Cajun-style (brown) jambalaya, made without tomato, found elsewhere in Louisiana.

I particularly love the bright acidity and lighter flavor the tomatoes give to the dish.

Of course, this jambalaya would be delicious with chicken and shrimp added. Just don’t add the shrimp too soon or they’ll overcook and get tough and rubbery.

Jambalaya With Red Beans

½ pound bacon, cut into ½inch pieces

1 (14- to 16-ounce) package andouille or other smoked sausage

1 yellow onion, diced

1 yellow bell pepper, diced

2 ribs celery, diced

2 cloves garlic, minced

1 teaspoon dried oregano

¼ to 1 teaspoon dried thyme (increase the thyme for a more traditional flavor)

2 bay leaves

Salt and ground black pepper,

to taste

Ground red pepper (cayenne),

to taste

1½ cups uncooked long-grain

white rice

3 cups chicken or vegetable

stock

1 (15-ounce) can fire-roasted

tomatoes OR tomato sauce 1 (15-ounce) can red beans,

drained

Hot sauce, to taste

In a large pot or Dutch oven, cook bacon until crisp. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Add the sausage to the pot and cook until browned on all sides. Transfer sausage to plate with bacon.

Pour off all but 2 tablespoons of the fat. Add the onion, bell pepper and celery and cook, stirring often, until vegetables are soft, about 10 minutes. Add the garlic, oregano, thyme and bay leaves. Season with salt and peppers to taste and cook 5 minutes more. Stir in the rice and cook, stirring occasionally, for 5 minutes. Increase heat to high. Add the chicken broth and tomatoes and bring a boil. Return bacon and sausage and add beans to pot. Reduce heat, cover and simmer 30 minutes or until rice is tender and most of the liquid has been absorbed. Season to taste with hot sauce or additional cayenne pepper, if desired. Remove and discard bay leaves before serving.

Makes 6 to 8 servings. Note: If desired add 1 pound boneless, skinless chicken breasts or thighs (cut into bite-size pieces) along with the sausage. And add 1 pound peeled, deveined shrimp at the end and cook 5 to 10 minutes more or until the shrimp are opaque and cooked through.