Summer Squash and Andouille Jambalaya

Summer squash coming outta your ears?!  Breathe.  Be grateful, be Zen - and make jambalaya!

Here's a version of the racy rice classic that puts your summer squash at center stage.  And uses it up!  Reduce your summer squash backlog, your meat; and your carbs; all at once.  This is your dish.
3/4 cup white rice
1-1/2 cups water
1/4 tsp salt
1 tsp turmeric
1 tsp Bayou seasoning (or chili powder)

2 yellow summer squash, cut in half lengthwise and then sliced
3 links smoked Andouille sausage, about 8 oz, sliced
1 onion, finely diced
2 stalks celery, finely diced
1 small green pepper, finely diced
1 jalapeño pepper, finely diced
2 cloves garlic, minced
4 cups arugula, chopped

Tip rice into a medium pot with a tablespoon of canola oil. Toast the rice over medium-high heat for about 3-5 minutes, stirring constantly. Add the water, salt, and seasonings. Bring a gentle boil, stir, and reduce to a low simmer. Cover and cook about 15-20 minutes, until all the water is absorbed.

Meanwhile, sauté the Andouille slices in a bit of oil in a large skillet, until browned on both sides. Remove to a bowl. Add the trinity of onion, celery and peppers to the skillet and sauté another 10-12 minutes, until softened and beginning to caramelize. Add the squash and raise the heat a bit to brown up the squash. Cook until the squash browns on both sides.

Add the arugula to the squash and allow it to cook down and incorporate into the veggie mix. Return the Andouille sausage to the veggies and filed in.

Uncover the rice and gently fluff. Tip the rice into the squash and Andouille mixture and fold together. Gently simmer to allow flavors to meld. This may best be done in a non-stick skillet - otherwise watch for the rice sticking to the skillet. When everything is melded and fragrant, turn into serving bowls and garnish with fresh arugula leaves.

Serves 4.