Sausage Jambalaya is a flavorful one-pot meal. It features smoked sausage, bell peppers, onions, celery, Creole seasonings, and diced tomatoes cooked with long-grain rice. This hearty dish is perfect for family dinners.
To make it, you sauté the vegetables and sausage, add the seasonings, tomatoes, and broth, then simmer with rice until fluffy. It’s an easy, delicious comfort food. Serve hot, garnished with chopped green onions and parsley.
It pairs well with a side salad or crusty bread. Store any leftovers in an airtight container in the refrigerator. Jambalaya tastes even better the next day as the flavours meld. Keep leftovers in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or water to keep it moist.
Sausage Jambalaya Recipe
Ingredients
- 1-2 tbsp Olive oil
- 1.5 tsp minced Garlic
- 1 cup diced Yellow onion
- 1 cup diced Green bell pepper
- 1 cup diced Celery
- ½ cup diced Red bell pepper
- 1 pound Smoked sausage beef or pork, sliced
- 14.5 ounces can of diced Tomatoes & green chiles
- 3 cups Chicken broth or chicken stock
- 2 tsp Creole seasoning
- 2-3 Bay leaves
- ½ tsp dried Thyme
- ½ tsp dried Oregano
- ¼ tsp Cayenne pepper
- 2 cups Long grain rice
- 4-5 Green onions chopped
- 2 tbsp chopped fresh Parsley
Instructions
- Heat 1-2 tablespoons of olive oil in a large cast iron skillet or Dutch oven over medium-high heat.
- Add 1.5 teaspoons of minced garlic and stir until lightly browned.
- Add 1 cup diced yellow onion, 1 cup diced green bell pepper, ½ cup diced red bell pepper, and 1 cup diced celery. Sauté until softened but not quite translucent.
- Add 1 pound sliced smoked sausage and sauté for 1-2 minutes until sausage begins to cook.
- Add a 14.5-ounce can of diced tomatoes and green chiles, and 3 cups chicken broth. Stir to remove any browned bits from the bottom.
- Stir in 2 teaspoons Creole seasoning, 2-3 bay leaves, ½ teaspoon dried thyme, ½ teaspoon dried oregano, and ¼ teaspoon cayenne pepper. Bring to a low boil.
- Add 2 cups long grain rice and stir to incorporate. Reduce heat to low, cover, and cook for 25-35 minutes until rice is fluffy, stirring occasionally to prevent sticking. There should be little to no liquid left.
- Remove from heat. Stir in 4-5 chopped green onions and 2 tablespoons chopped fresh parsley.
- Serve hot and enjoy!
Notes
- Use Fresh Ingredients: Fresh garlic, onions, and bell peppers enhance the flavor and aroma of your jambalaya.
- Avoid Sticky Rice: Stir occasionally while cooking to prevent the rice from sticking to the bottom of the skillet.
- Adjust Spiciness: Customize the heat level by adjusting the amount of cayenne pepper and Creole seasoning to suit your taste.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 700Â kcal |
| Carbohydrates | 50g |
| Protein | 32g |
| Fat | 40g |
| Cholesterol | 159mg |
| Sodium | 1563mg |
| Calcium | 104mg |
Can I Use a Different Type of Sausage?
Yes, you can use any sausage you like. Smoked sausage (beef or pork) gives a traditional flavour, but you can also use chicken sausage, turkey sausage, or even a spicy andouille sausage for extra heat.
What If I Don’t Have Creole Seasoning?
If you don’t have Creole seasoning, you can substitute using common spices. Mix paprika, garlic powder, onion powder, dried oregano, dried basil, thyme, and a bit of cayenne pepper. Adjust the amounts to your taste.
Can I Make This Recipe Ahead of Time?
Yes, Sausage Jambalaya can be made ahead of time. Prepare the recipe as directed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth or water if needed to moisten the rice.