Print Options:

Summer Squash Jambalaya

 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 bell 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 Spice Blend
Cajun 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

You'll need two pots for this recipe: a large, oven-safe pot (like an enameled Dutch Oven, 4.5-6 quarts) and a small sauce pot.


In the smaller 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. Slice smoked sausage into small rounds and set aside.


Add enough oil to coat the bottom of the large pot and set over medium heat. Add the onion and cook alone for 2-5 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!)


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.


Pour in the heated tomatoes/stock and the sausage. If using uncooked (but pre-soaked) spelt berries, add in here. Cover and cook 25 min. If using fully cooked spelt berries, cook the soup for the first 25 minutes and then add them and cook additional 20 min (the soup needs to cook for 50 min to an hour total.)


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