Smoked Sausage Jambalaya
Experience the bold and comforting flavors of the South with this smoked sausage jambalaya, a one-pot wonder that's perfect for busy weeknights or cozy family dinners. This classic Cajun dish comes together with tender long-grain white rice, smoky Andouille sausage, and the vibrant Cajun trinity of onion, bell pepper, and celery. Infused with savory spices like smoked paprika and thyme, and simmered in a flavorful blend of tomatoes and chicken broth, this hearty meal is brimming with authentic Louisiana taste. In just under an hour, you'll have a satisfying dish that's packed with warmth and spice. Serve it straight from the pot, garnished with fresh parsley and green onions for a pop of color and a fresh finish. Ideal for lovers of Cajun cuisine, this smoked sausage jambalaya promises to be a flavorful crowd-pleaser.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (such as Andouille)
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 3 garlic cloves
- 1.5 cups long-grain white rice
- 14.5 ounces canned diced tomatoes (with juices)
- 3 cups chicken broth
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 2 bay leaves
- 2 green onions (optional, for garnish)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Slice the smoked sausage into 1/4-inch rounds and add them to the pot. Cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set aside.
Chop the yellow onion, green bell pepper, and celery into small dice. Mince the garlic cloves.
Add the chopped onion, bell pepper, and celery (known as the Cajun trinity) to the pot. Sauté for 5 minutes, stirring often, until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the uncooked rice to the pot and stir, allowing it to toast lightly for 1-2 minutes.
Stir in the diced tomatoes (with their juices), chicken broth, Cajun seasoning, smoked paprika, dried thyme, and bay leaves.
Return the cooked sausage to the pot and mix everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 25 minutes, or until the rice is tender and absorbs the liquid.
Remove the bay leaves and fluff the jambalaya with a fork.
Taste and adjust seasonings, adding salt or additional Cajun seasoning if needed.
Optionally, garnish with sliced green onions and chopped parsley before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 8192 mg | 356% | |
| Total Carbohydrate | 147.9 g | 54% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 30.4 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3230 mg | 69% | |
*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.
