Sausage Jambalaya
Savor the bold, comforting flavors of this Sausage Jambalaya, a one-pot Southern classic bursting with taste and texture. Featuring smoky andouille sausage paired with tender long-grain white rice, this recipe is infused with a vibrant medley of Cajun spices, fresh aromatics like onion, bell pepper, and celery, and the richness of canned tomatoes and chicken stock. With just 15 minutes of prep time and 35 minutes of cooking, this hearty dish delivers big on flavor while keeping things simple in the kitchen. Perfect for feeding a hungry crowd, this jambalaya is finished with a sprinkle of green onions and parsley for a fresh, colorful garnish that makes every serving irresistible. Easy to make, deeply satisfying, and packed with authentic Louisiana vibes, Sausage Jambalaya is your go-to recipe for a quick, flavorful weeknight meal or weekend gathering.
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Recipe Information
Ingredients
- 12 oz Andouille sausage
- 2 tbsp Olive oil
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 3 stalks, diced Celery
- 4 cloves, minced Garlic
- 14.5 oz (1 can) Canned diced tomatoes
- 2 cups Chicken stock
- 1 cup Long-grain white rice
- 1.5 tbsp Cajun seasoning
- 1 tsp Dried thyme
- 1 leaf Bay leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 stalks, chopped (for garnish) Green onions
- 2 tbsp (for garnish) Chopped parsley
Instructions
Cut the andouille sausage into rounds and set aside.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sausage slices to the pot and cook until browned, about 4-5 minutes. Remove the sausage and set aside, leaving the rendered fat in the pot.
Add the diced onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the canned diced tomatoes (with their juices), chicken stock, rice, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.
Return the cooked sausage to the pot and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Remove the pot from heat and discard the bay leaf.
Let the jambalaya sit for 5 minutes before fluffing the rice with a fork.
Garnish with chopped green onions and parsley before serving.
Serve hot and enjoy your delicious sausage jambalaya!
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 5039 mg | 219% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 28.5 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2556 mg | 54% | |
*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.
