Budget Jambalaya: Stretching Andouille Across Eight Servings
A single ring of andouille sausage, diced small, gives every bite of rice a hit of smoke. Bulk long-grain rice beats pre-seasoned boxed mixes on this audit — the markup on the box isn't worth it.
INGREDIENT UNIT LEDGER
SERVINGS:
8
INGREDIENT ITEM
QTY
UNIT COST
Andouille Sausage, Diced
1 ring
$4.50
Long-Grain Rice (Bulk)
3 cups
$0.60
Chicken Broth
5 cups
$0.90
Bell Pepper, Diced
1 pepper
$0.90
Celery, Diced
2 stalks
$0.40
Diced Tomatoes (Can)
1 can (14.5oz)
$0.90
Cajun Seasoning
2 tbsp
$0.30
ESTIMATED TOTAL MATRIX:
$8.50
COST PER SERVING:
$1.06
Preparation Protocol
- Render the Sausage: Brown diced andouille in a Dutch oven over medium-high heat until fat renders, about 5 minutes.
- Build the Trinity: Add bell pepper and celery to the pot and cook until softened, about 5 minutes.
- Add Rice and Liquid: Stir in rice, diced tomatoes, broth, and Cajun seasoning.
- Simmer: Bring to a boil, then cover and simmer on low for 20-25 minutes until rice is tender and liquid is absorbed.