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Epicurious

Smoked Sausage Jambalaya

3.8

(30)

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Smoked Sausage JambalayaWilliam Abranowicz

Andouille, the heavily spiced and smoked sausage that is a linchpin of so many Cajun dishes, adds its inimitable heat to an able stuffing stand-in. A swirl of cream gravy (above) can help quell the spice.

Cooks' note:

Jambalaya can be made 1 day ahead and chilled. Reheat, sprinkled with water, in a microwave or over low heat.

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