Here in Ithaca, winter is upon us in full force.  And nothing warms up the chilly days like a bowl of Jambalaya!  This traditional Creole dish hails from the warmer climes of Louisiana, with both French and Spanish roots. Considered by some to be the cousin of paella, Jambalaya typically consists of 3 main parts: meat, veggies and rice (not to mention a medley of herbs & spices and a whole lotta love).  For our own Grainful riff on this dish, we toss out the rice and substitute - you got it – OATS!

Check out the video and recipe below or head to your local grocery store's freezer section and pick up our mouthwatering, ready-to-serve Andouille Sausage & Oats entrée.

Laissez les bons temps rouler!  

Jumpin' Jambalaya

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Serves: 3 – 4

Ingredients

3 Tbsp olive oil
4 cloves garlic, minced
2 Andouille sausage links (fully cooked), ½” round slices
1/3 cup celery, small dice
1/3 cup Spanish (yellow) onions, medium dice
½ cup red bell pepper, medium dice
1 cup canned diced tomatoes with juice
1 cup steel cut oats
2 ¼ cups water

Herb & Spice Mixture

½ Tbsp basil
¼ tsp cayenne
1 Tbsp paprika
¼ tsp salt
¼ tsp thyme

Instructions

Heat oil over medium heat in sauce pot.  Add garlic and cook until golden.  Add Andouille sausage, and cook until sausage begins to release its juices (oil will turn a reddish hue).  Add celery, cook until translucent.  Add onions, cook until translucent.  Add peppers.  Stir until peppers are coated in oil.  Add oats and herb & spice mixture, stir well.  Add diced tomatoes and water, stir well.  Bring to a boil, then lower heat.  Simmer uncovered for 30 minutes or until oats are cooked (the liquid will become creamy and the oats will go from being crunchy to chewy).  Stir every 3 minutes to prevent oats from sticking.

Topping suggestion: grilled shrimp kebobs

Comment