Carolina Kitchen: savory oatmeal jambalaya

Photo: WLOS staff

By the Writer's Bistro Chef Richard Petrelli

Serves 2


  • Garlic -1T
  • Red bell pepper -1/2 cup
  • Green bell pepper -1/2 cup
  • Celery -1/4 cup
  • White onion -1/4 cup
  • Andouille sausage -1 cup
  • Steel cut oatmeal -2 cup
  • Butter -2T
  • Cajun seasoning -1T
  • Scallions -1T
  • Creole aioli *** -2T
  • Cajun seasoning -1t
  • Lemon juice -1t
  • Mayo -2T
  • Minced garlic -1t
  • Salt and pepper -tt


  • Cook steel-cut oats by putting 4 cups water on the stove to boil. Add steel cut oats and simmer uncovered until oats are tender, approximately 20 minutes.
  • Reserve oats on the side until next step.
  • Sauté vegetables and garlic until soft. Add medium diced andouille and heat.
  • When cooked reserve one third of both the vegetables and the sausage until the end. Add steel cuts and a pinch of chicken stock or water to loosen.
  • Season with Cajun seasoning, butter and some of the Creole aioli.
  • Plate in bowl and garnish with the reserved sautéed vegetables and andouille.
  • Finish with creole aioli and scallions.
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