Summer Squash Jambalaya

By July 25, 2017

Jambalaya is traditionally made with a rich stew of tomatoes, peppers, rice, shrimp and smoked sausage. We doubled down on the sausage and swapped in a bunch of chopped summer squash (we used zucchini and patty pan, but almost any variety would work.) We also used spelt berries instead of rice for a totally local take. Inspired by .

 Oil
 4 links (appx 1-1.25lbs) Smoked Sausage: Andouille is traditionally used, but Kielbasa works well too
 4 cups, appx (1 quart, 28-32 oz) chopped tomatoes
 2-3 cups chicken stock
 1 onion, finely chopped
 2 ribs celery, finely chopped
 1 green pepper, chopped
 4 cloves garlic, minced
 4-5 cups chopped Summer Squash- Zucchini, Patty Pan, Yellow Squash, etc.
 2.5-3 cups cooked spelt berries (or 1.75-2 cups uncooked. **if using uncooked, pre-soak them for a few hours or overnight.)
 2 tbsp of Cajun Spices Blend
Spice Blend (this makes more a little more than you need-- store extra in a sealed container in the fridge for a few weeks.)
 2 tsp smoked paprika
 2 tsp garlic powder
 2 tsp onion powder
 2 tsp salt
 1 tsp ground red/chipotle pepper (this adds a significant amount of heat. Cut in half if you don't want it spicy.)
 1 tsp thyme
 1 tsp oregano
 1/2 tsp black pepper
 1/2 tsp ground mustard
1

Heat up some oil in a large (preferably cast iron) soup pot. Slice smoked sausage into small rounds, then crisp the sausage in the oil in batches. Take the sausage out of the pot and set aside in a bowl. leave the drippings in the pot.

2

In another small pot, heat up the stock and the tomatoes to a simmer. Chop all your veggies: the onion and celery finely diced, the garlic minced, the green pepper in a slightly larger dice and the zucchini and summer squash into almost bite-sized chunks.

3

Add the onion to the soup pot with the drippings and stir to coat. Cook alone for 2 minutes, then add in the celery, green pepper and garlic and spice blend for 5 additional minutes. Stir well to fully distribute the spices and allow them to bloom (smell the pot-- your kitchen is starting to take on a little bayou!)

4

Using a wooden spoon, move all the veggies and spices to the sides of the pot making a well in the center. Dump in all the Sumer squash and zucchini, cover the pot and allow to steam for 5 minutes.

5

Pour in the heated tomatoes/stock and add back in sausage. If using uncooked (but pre-soaked) spelt berries, add in here. Cover and cook 25 min. If using fully cooked spelt berries, uncover, add them, and cook additional 20 min.

6

A great meal to make as a "big batch" on the weekend and eat all week!

The broth was delicious, but the spelt berries don't soak up as much as rice, so at the end it was a little soupy. In the original recipe, they used 2 tbsp of flour, added in with the spice blend on the aromatics, to help thicken it up. Might be a helpful step and when we make this again we'll try doing that! But if you have a nice, crusty baguette, you could just mop up the tasty sauce instead (highly recommend.)

Ingredients

 Oil
 4 links (appx 1-1.25lbs) Smoked Sausage: Andouille is traditionally used, but Kielbasa works well too
 4 cups, appx (1 quart, 28-32 oz) chopped tomatoes
 2-3 cups chicken stock
 1 onion, finely chopped
 2 ribs celery, finely chopped
 1 green pepper, chopped
 4 cloves garlic, minced
 4-5 cups chopped Summer Squash- Zucchini, Patty Pan, Yellow Squash, etc.
 2.5-3 cups cooked spelt berries (or 1.75-2 cups uncooked. **if using uncooked, pre-soak them for a few hours or overnight.)
 2 tbsp of Cajun Spices Blend
Spice Blend (this makes more a little more than you need-- store extra in a sealed container in the fridge for a few weeks.)
 2 tsp smoked paprika
 2 tsp garlic powder
 2 tsp onion powder
 2 tsp salt
 1 tsp ground red/chipotle pepper (this adds a significant amount of heat. Cut in half if you don't want it spicy.)
 1 tsp thyme
 1 tsp oregano
 1/2 tsp black pepper
 1/2 tsp ground mustard

Directions

1

Heat up some oil in a large (preferably cast iron) soup pot. Slice smoked sausage into small rounds, then crisp the sausage in the oil in batches. Take the sausage out of the pot and set aside in a bowl. leave the drippings in the pot.

2

In another small pot, heat up the stock and the tomatoes to a simmer. Chop all your veggies: the onion and celery finely diced, the garlic minced, the green pepper in a slightly larger dice and the zucchini and summer squash into almost bite-sized chunks.

3

Add the onion to the soup pot with the drippings and stir to coat. Cook alone for 2 minutes, then add in the celery, green pepper and garlic and spice blend for 5 additional minutes. Stir well to fully distribute the spices and allow them to bloom (smell the pot-- your kitchen is starting to take on a little bayou!)

4

Using a wooden spoon, move all the veggies and spices to the sides of the pot making a well in the center. Dump in all the Sumer squash and zucchini, cover the pot and allow to steam for 5 minutes.

5

Pour in the heated tomatoes/stock and add back in sausage. If using uncooked (but pre-soaked) spelt berries, add in here. Cover and cook 25 min. If using fully cooked spelt berries, uncover, add them, and cook additional 20 min.

6

A great meal to make as a "big batch" on the weekend and eat all week!

Summer Squash Jambalaya

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