We love jambalaya around here… but similar to chili, I just have trouble making it during the summer. And san diego summer lasts through the end of september at the least. Jambalaya just feels so heavy.

But, as it always happens, once we’re at the latter part of a season, I start craving foods from the next season. And I want them. Stat.

Which is where this summer jambalaya comes it. And lets be honest… I don’t know if there is even such a thing. But I took the basic components, twisted them up a bit, and turbo punched them with summer flavors.

Yes you’ve got keilbasa, andouille and chicken. But instead of the holy trinity, I threw in peas, corn and mushrooms. And no more tomato base… but instead we are tossing it all with basil pesto, and topping it all with some torn burrata.

Presto. Summer jambalaya.

Ingredients:

2 Tbsp evoo

12 oz beef kielbasa, sliced

4 chicken andouille sausages, sliced

1 red onion, chopped

1 Tbsp butter

2 cloves garlic, minced

2 cups baby shiitakes

1 cup casava orzo

1/2 cup white wine

4 1/2 cups chicken stock

1 cup frozen peas

1 cup frozen corn

2 chicken breasts, cooked and shredded

basil pesto

3 cups packed basil

1/2 cup pine nuts

1/2 cup grated parmesan

3 cloves garlic

pinch salt

pinch of pepper

1/2 cup evoo

blend all ingredients together; drizzling in evoo last

4 oz burrata

evoo

Directions:

In a large brasier, bring 2 Tbsp evoo to shimmer over medium heat.

Add in kielbasa, and cook until browned. Remove sausage and set aside.

Add in andouille and cook until browned. Remove sausage and add to kielbasa. Set aside.

Add in red onion and butter. Sauté until onions are slightly softened.

Add in garlic and mushrooms, stir to combine, and sauté on low until mushroom release their moisture.

Add in orzo and stir to combine.

Whisk in wine, stirring risotto style until absorbed.

Add in 1 1/2 cups of chicken stock, 1/2 cup at a time, stirring until absorbed.

Add in the remainder of the stock and bring to a boil.

Cook until liquid is absorbed and pasta is tender.

Turn heat down to low.

Add peas and corn.

Add chicken and sausage back to the pan. Stir to combine.

Add basil pesto and stir in.

Top with torn burrata, and drizzle with evoo.