Smoked Sausage Jambalaya
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.
Smoked Sausage Jambalaya
Recipe details
- 6-8 servings
- Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
Comments
Share your thoughts, or ask a question!
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.
If the bell peppers were green, yellow and purple, that would be true Mardi Gras colors. Just a thought.