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Easy Sausage Jambalaya

Categories: Cooking, Food


I like saying jambalaya. Jahm-bah-LIE-yah. It sounds like something that takes a lot of effort and time in the kitchen. But the truth is that it is one of the simplest meals I make. Shhhhh, let’s keep that our little secret, okay?

Even better than saying jahm-bah-LIE-yah over and over while you cook, is the fact that all the magic happens in one pan. YES, one pan! Don’t you love that? Doesn’t that make you want to cook jambalaya?

You will need*:

1 lb sausage sliced, I use mild Italian sausage
1 large onion, chopped
2 small red bell peppers, chopped
2 celery ribs, chopped
1 1/3 cups long-grain white rice
2 2/3 cups chicken broth
1/4 teaspoon cayenne (adjust this according to your own taste)
1/4 tsp Cajun seasoning (adjust or omit according to your own taste)
4 scallions

Step One: Brown sliced sausage over medium high heat.

Step Two: Remove sausage from pan. Put onion, bell pepper and celery into the already hot pan. Stir until vegetables are cooked thoroughly and onions are soft.

Step Three: Add sausage back to pan. Stir in rice, broth and spices. Bring to a quick boil.

Step Four: Cover pan. Reduce heat to very low and allow to cook for twenty minutes or so until all the liquid is absorbed. The same way that you would cook plain rice.

Step Five: Once cooked add the thinly sliced scallions and fluff well with a fork.


Enjoy your one pan wonder.

* I triple this recipe for our family, except for the vegetables. I use 2 lg onions, 3 lg bell peppers, and 4-5 celery stalks. I share this just to encourage you that recipe are not written in stone. You can change them up a bit and it will be just fine. Really. I promise you that cooking is not an exact science.

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6 comments so far...

  • Even though I have lived my whole life in New Orleans I have never made Jambalaya. It is real easy to find tasty just about anywhere, but I will try this one. Why not give it a shot?

    And you ma’am have just been introduced to the Holy Trinity: onions, peppers and celery. It is the base for anything delish.

    SoMo  |  July 2nd, 2009 at 2:34 pm

  • Thanks for the dinner idea! I used beef hot links and ground beef, but did everything else the same, except I forgot the green onions at the end. It was fantastic!! I have made something similar to this from a box mix and have been looking for a way to make it with less sodium. Homemade is the way to go! This is going straight away to my recipe file. Thanks Chris!

    Crista  |  July 3rd, 2009 at 4:48 am

  • I am going to make this for dinner tonight…looks easy and delicious.

    Lisa  |  July 4th, 2009 at 12:45 pm

  • I make an even easier version, if that is possible! I use two boxes of Zataran’s Jambalaya rice, three links of Spolumbo’s spicy chicken sausages, a small bag of uncooked shrimp and two or three chicken breasts. I par cook the chicken breast and sausages while the rice/water is cooking for ten minutes, then add in the breast/sausage/shrimp and cook for fifteen minutes more and presto, dinner that everyone loves! That is my Canadian version for ya :-)

    Tracey  |  July 4th, 2009 at 5:03 pm

  • Excellent dish…I use smoked sausage and add a can of red beans, we like it hot and spicy!

    susan thomason  |  July 6th, 2009 at 5:00 pm

  • Chris, I made this for dinner tonight and everyone loved it! Even my notoriously picky husband, who hates vegetables, and would eat a steak every night for dinner if he could, loved it. I’m definitely adding this one to the menu cycle. Thanks!
    PS. I used a Jennie-O turkey smoked sausage and it turned out great.

    Shelley  |  July 7th, 2009 at 12:20 am