Smoked Sausage Jambalaya

6-8 servings
45 min

With Mardi Gras right around the corner, I was inspired to create a homemade Smoked Sausage Jambalaya to bring a little taste of New Orleans to our dinner table. It’s said that the Jambalaya dish origin was created by mixing French and Spanish cuisines together, now considered “American Creole.” Whatever the history, it’s a flavor fest for your tastebuds, a sweet spicy heat and very satisfying and cozy meal. Makes 6-8 servings.

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First do some prepping, by dicing and slicing the peppers and celery and set aside.

Place a 5 Qt heavy pot on stove burner, add olive oil and turn heat up to medium-high. Add sausage and cook, stirring occasionally, until brown, about 5 minutes.

Next, add the celery and peppers, stirring and scraping bottom. Continue cooking for another 5-7 minutes, or until veggies have softened. (It should be smelling great by now!)

Add tomatoes and all seasonings, then mix well to incorporate.

Then add the uncooked rice, beans and broth, mixing together well. Bring mixture to a boil, then stir and cover with lid. Reduce heat to low and simmer for 30 minutes.

After first 10 minutes, stir mixture and replace lid for the remaining time.

Scoop into a serving bowl and serve immediately. Makes 6-8 heaping servings.

Recipe details
  • 6-8  servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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Ingredients

  • 2 tbsp olive oil
  • 14-16 oz smoked sausage, sliced or diced
  • 2 celery stalks, thinly sliced (about 1 cup)
  • 3-4 baby bell peppers, diced (about 1 cup)
  • 1 - 14.5oz can diced tomatoes with basil, garlic and oregano (undrained)
  • 2 tsp Poppa Earles Cajun Seasoning (see TIP #2 below for heat level adjustments)
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 1/2 cups long grain rice, uncooked (not instant)
  • 3 cups chicken broth
  • 1 - 15.5oz can dark red kidney beans, drained
Instructions

First do some prepping, by dicing and slicing the peppers and celery and set aside.
Place a 5 Qt heavy pot on stove burner, add olive oil and turn heat up to medium-high. Add sausage and cook, stirring occasionally, until brown, about 5 minutes.
Next, add the celery and peppers, stirring and scraping bottom.
Continue cooking for another 5-7 minutes, or until veggies have softened.
Add tomatoes and all seasonings, then mix well to incorporate.
Then add the uncooked rice, red beans and broth, mixing together well.
Bring mixture to a boil, then stir and cover with lid. Reduce heat to low and simmer for 30 minutes.
After first 10 minutes, stir mixture and replace lid for the remaining time.
Scoop into a serving bowl and serve immediately. Makes 6-8 heaping servings.
Tips
  • TIP #1: Since the seasonings are all added at one time, you could go ahead and measure out each and add to a small bowl.
  • TIP #2: The amount of Cajun seasoning can be adjusted depending on your level of desired spice. I consider my suggested 2 teaspoons as a medium heat level. Use only 1 teaspoon for kids, wimps, or people who get heartburn easily. Now, if you want a real spicy Cajun dish, add 1 tablespoon for high heat. (Not judging though!)
Julie | Inspiration Apron
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Comments
  • Vivian Reilly Vivian Reilly on Mar 04, 2022

    Where did you get your Cajun Seasoning? We have Tony Chacherie's Seasoning, but I've never seen the one you mention. We live in Cajun Country. We like some heat, but not enough to cauterize our tongues, or throats, or to eat out our stomach linings. LOL! This recipe sounds delicious. I would use regular red beans. I like their size.

    • Great question Vivian, I was actually gifted some Poppa Earles Seasoning last year and feel in love. I even used it on my turkey, haha. Poppa Earles is made in Baton Rouge, Louisiana and can be ordered on Amazon if you can't find in a local grocery store. (I have links to the product on my website.) I think the balance of spice and heat is perfect. I have a heat guide on how much seasoning to use for this Jambalaya on my blog, because I definitely understand when something is too hot🥵 and people have different tastes, kids or heartburn issues. Yes, you can absolutely use regular red beans with this. It's an easy meal to prep ahead and comes together easily, hope you try!

  • Vivian Reilly Vivian Reilly on Mar 04, 2022

    If the bell peppers were green, yellow and purple, that would be true Mardi Gras colors. Just a thought.

    • Ha! I like your thinking Vivian, wonderful idea!🤩 I'll have to keep an eye out for some purple peppers. Thanks so much for commenting and hope you try my recipe.

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