Sausage Jambalaya
Sausage jambalaya is a classic creole dish that combines flavorful sausage, rice, and a variety of vegetables. This one-pot meal is hearty and perfect for gatherings or family dinners.
This recipe is american style, dinner, scaled for 6 servings, with 15 min prep and 30 min cook.
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 6
Quick cooking notes
- Core ingredients include canned diced tomatoes, green onions, onion, olive oil.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 6 servings.
Ingredients
- 1 can canned diced tomatoes (14 oz)
- 2 stalks green onions (sliced for garnish)
- 1 medium onion (diced)
- 2 tbsp olive oil
- 2 bay leaves
- 2 stalks celery (diced)
- 2 tbsp cajun seasoning
- 4 cloves garlic (minced)
- 3 cups chicken broth (low-sodium)
- 0.5 tsp black pepper
- 1.5 cups long-grain rice (uncooked)
- 1 tsp salt
- 1 large bell pepper (diced)
- 450 g andouille sausage (sliced)
Instructions
- In a large pot, heat the olive oil over medium heat and add the sliced andouille sausage, cooking until browned.
- Add the diced onion, bell pepper, and celery to the pot, stirring occasionally until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the canned diced tomatoes, chicken broth, uncooked rice, cajun seasoning, bay leaves, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot, simmering for about 25 minutes or until the rice is cooked and has absorbed the liquid.
- Remove the bay leaves and fluff the jambalaya with a fork before serving.
- Garnish with sliced green onions and serve hot.
Nutrition (per serving)
- Calories: 430
- Protein: 20 g
- Fat: 18 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 950 mg
Nutrition values are estimates based on stored ingredient totals and serving size.