Smoked Sausage Jambalaya

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

1 tablespoon olive oil

1 lb smoked sausage (Andouille or kielbasa), sliced into rounds

1 small onion, diced

1 green bell pepper, diced

1 celery stalk, diced

3 cloves garlic, minced

1½ cups long-grain rice

1 can (14.5 oz) diced tomatoes, undrained

2½ cups chicken broth

1 teaspoon Cajun seasoning

½ teaspoon smoked paprika

½ teaspoon dried thyme

Salt & pepper, to taste

Optional: chopped parsley and green onions for garnish

Optional: hot sauce for serving

Instructions

1. Sauté the sausage
Heat oil in a large skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned (about 5–6 minutes). Remove and set aside.

2. Cook the veggies
In the same pot, add onion, bell pepper, celery, and garlic. Sauté for 4–5 minutes until softened.

3. Toast the rice
Stir in the rice and cook for 1–2 minutes to lightly toast it.

4. Add tomatoes & seasoning
Add the diced tomatoes (with juice), chicken broth, Cajun seasoning, smoked paprika, thyme, salt, and pepper. Stir well.

5. Simmer
Return the sausage to the pot. Bring to a boil, reduce heat to low, cover, and simmer for about 20–25 minutes, or until rice is tender and liquid is absorbed. Stir occasionally.

6. Rest & Serve
Remove from heat and let sit covered for 5 minutes. Fluff with a fork. Garnish with chopped parsley or green onions if desired.