Ham and Smoked Sausage Jambalaya
Dive into the heart of Louisiana cooking with this hearty Ham and Smoked Sausage Jambalaya! Packed with bold Cajun flavors, this one-pot wonder combines smoky sausage, savory diced ham, and aromatic vegetables like onions, bell peppers, and celery for a classic base. Long-grain white rice absorbs the rich blend of chicken broth, juicy diced tomatoes, and a kick of Cajun seasoning, creating a perfectly seasoned, comforting dish. Finished with a sprinkling of fresh parsley and green onions, this jambalaya is a satisfying meal that comes together in under an hour. Whether you enjoy it on its own or with a splash of hot sauce, it’s the perfect recipe for a cozy family dinner or a crowd-pleasing potluck favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (sliced into 1/4-inch rounds)
- 1 cup cooked ham (diced)
- 1 medium yellow onion (diced)
- 1 medium green bell pepper (diced)
- 2 stalks celery stalks (diced)
- 3 cloves garlic (minced)
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juice)
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 whole bay leaf
- 2 stalks green onions (sliced)
- 2 tablespoons fresh parsley (chopped)
- hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the smoked sausage slices and cook until browned on both sides, about 5 minutes. Remove the sausage to a plate and set aside.
In the same pot, add the diced ham and cook for 2-3 minutes until lightly browned. Remove and set aside with the sausage.
Reduce the heat to medium and add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice to the pot and stir well to coat the grains in the oil and vegetable mixture.
Pour in the chicken broth and diced tomatoes with their juices. Stir to combine.
Return the cooked sausage and ham to the pot. Add the Cajun seasoning, dried thyme, salt, black pepper, and the bay leaf. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly with a lid and let simmer for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed all the liquid.
Once the rice is cooked, remove the bay leaf and fluff the jambalaya with a fork.
Garnish with sliced green onions and chopped fresh parsley.
Serve hot, with hot sauce on the side if desired.
Nutrition Facts
Calories |
2430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 11702 mg | 509% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 36.2 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3885 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
