This dish can get quite spicy with the andouille sausage and the cayenne pepper in the creole seasoning. When it comes to spicy food and wine pairings, I immediately gravitate to Riesling.  I really like the way an-off dry Riesling cools the palate with a touch of residual sweetness and also  makes the flavors pop with its vibrant acidity. Contrary to popular belief,  not only Rieslings are sweet. They range from bone-dry with intense minerality to ice wine and they are perhaps the most food friendly wine on the planet. Riesling is known for its low alcohol content which make it work beautifully with spicy foods. Keep in mind, alcohol exacerbates spice.

If you use a milder sausage and want to try out a red wine with this dish, you can opt for a chilled Rioja. Sangria is also a crowd friendly favorite with a big pot of jambalaya. For this dish, I was inspired by Emeril’s Cajun Jambalaya Recipe. If you like your dish extra spicy, add some fresh jalapeños for garnish. If you use a milder

For an affordable weeknight pairing under $15, here are a few recommended producers that are widely available for purchase. These are all considered off-dry, with just a touch of residual sugar to cool your palate!

Recommended Producers 

High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen “Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)