Sausage jambalaya recipe has been in heavy rotation at my house. The white rice simmers in a bed of Cajun spices and jumbo shrimp. Trust me when I tell you this easy jambalaya recipe will be your family favorite!
Quick & Easy- The simple ingredients in this cajun jambalaya recipe come together in under 30 minutes. It’s perfect for those busy weeknights.
One-Pot Dish- This rice dish becomes even simpler when using one pot. Not to mention that the results are out of this world delicious.
Colorful and Vibrant- I a versatile dish that looks and tastes delicious. This creole jambalaya/jollof rice does just that with its vibrant brown, red, and orange colors.
First Time- If this is your very first time or you’re a new cook creating this easy sausage jambalaya, you won’t need to worry at all. The steps are extremely easy to follow. I’m pretty sure you will get rave reviews from anyone you share this recipe with.
Smoked Pork Sausage- This brings in a ton of flavor and is used in all types of jambalaya. This versatile dish can use a variety of meats. I will get into that more down below.
Chicken Broth- The main difference between a good sausage jambalaya recipe and a bad one is whether you use water or chicken broth. Using chicken broth helps to bring out all of that tasty creole seasoning.
White Rice- The original recipe calls for white rice. I used parboiled long-grained rice.
Green Onions- I used green onions and green peppers to sprinkle over the top of the finished meal. This adds a ton of flavor and crunchiness. Again, this is one of those optional steps.
Seasonings- Black Pepper, garlic powder, and creole seasoning are the main seasonings I used.
Fresh Parsley- This ingredient is completely optional but adds a vibrant color to your meal. Say you are having a party and want to impress the crowd. This is the recipe for you, my friend.
1. In a large skillet or Dutch oven, cook the sliced sausage over medium heat until browned. Remove the sausage and set it aside, leaving any drippings in the pan.
2. In the same pan, add the diced onion and green bell pepper. Sauté until they become tender and slightly caramelized, usually around 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add the diced tomatoes (with their juice) to the pan, along with the chicken broth, Cajun seasoning, paprika, dried thyme, dried oregano, salt, and pepper. Stir everything together.
4. Bring the mixture to a boil, then reduce the heat to low. Add the rice and the browned sausage to the pan, stirring well to combine. Cover and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
5. Once the jambalaya is cooked, remove it from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
6. Serve the sausage jambalaya hot, garnished with freshly chopped parsley for added freshness and color.
Tomato Paste- I didn’t use tomato paste, but if you decide to, this will add a tremendous amount of flavor and will also complement the green bell pepper in this recipe.
Brown Rice- You can also use precooked rice from a rice cooker. You will still end up with tender rice, which cuts down on the Cajun cooking time.
1. Large Pot: A sturdy, large pot with a lid is essential for cooking jambalaya. It should be able to hold all the ingredients comfortably.
2. Knife and Cutting Board: You'll need a sharp knife and a cutting board to chop and prep your ingredients, such as vegetables, meat, and seafood.
3. Wooden Spoon or Spatula: A wooden spoon or spatula is perfect for stirring the jambalaya while it simmers, ensuring everything cooks evenly.
Refrigerator Storage: If you plan to consume the jambalaya within a few days, you can store it in the refrigerator. Allow the jambalaya to cool completely before transferring it to an airtight container. Ensure the container is sealed tightly to prevent moisture and air from getting in. Stored properly, jambalaya can typically last in the refrigerator for up to 3-4 days.
Freezer Storage: If you want to store the jambalaya for a longer period, the freezer is the best option. Allow the jambalaya to cool completely before transferring it to airtight freezer-safe containers or freezer bags. Label and date the containers for easy identification later. Frozen jambalaya can typically maintain its quality for up to 3 months.
There are several amazing sides you can add to this recipe, such as red beans or any meat.
Yes, you can freeze jambalaya. Freezing jambalaya is a great way to extend its shelf life and have a ready-to-eat meal on hand for later. Just make sure to allow the jambalaya to cool completely before transferring it to airtight freezer-safe containers or freezer bags.
In conclusion, this delicious recipe is creole cooking at its finest. This will be added to your favorite recipes for sure.
Well, until next time, folks.
Last Updated on October 21, 2023 by Ronalyn Alston | Published: October 6, 2023
October 6, 2023