Sausage Jambalaya Recipe (Simple and Easy)
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!
Why You Will Love Sausage Jambalaya?
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.
Ingredients You Will Need
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.
How To Make Sausage Jambalaya
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.
Substitutions/ Variations
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.
Equipment
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.
Storage
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.
Questions
What goes with jambalaya?
There are several amazing sides you can add to this recipe, such as red beans or any meat.
Can you freeze jambalaya?
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
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.
Sausage Jambalaya Recipe (Simple and Easy)
Ingredients
- 1 Pound Smoked Sausage Sliced
- 1 Pound Shrimp Peeled and deveined
- ½ Onion Diced
- ½ Bell Pepper Diced
- 3 Garlic Clove Minced
- 2 Cups Chicken Broth
- 1 Long-Grain Rice
- 1 Teaspoon Cajun seasoning
- 1 Teaspoon Paprika
- 1 Teaspoon Dried thyme
- 1 Teaspoon Dried oregano
- Salt and pepper To taste
- Parsley Garnish
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat.
- Add the sliced sausage and allow to cook for 5 to 8 minutes, next add in your shrimp, diced onion, bell pepper, and minced garlic. Sauté until they are tender and slightly caramelized and browned.1 Pound Smoked Sausage, 1 Pound Shrimp, ½ Onion, ½ Bell Pepper, 3 Garlic Clove
- Next, Add chicken broth, Cajun seasoning, paprika, dried thyme, dried oregano, salt, and pepper to the skillet. Stir well to combine.2 Cups Chicken Broth, 1 Teaspoon Cajun seasoning, 1 Teaspoon Paprika, 1 Teaspoon Dried thyme, 1 Teaspoon Dried oregano, Salt and pepper
- Bring the mixture to a boil, then reduce heat to low.1 Long-Grain Rice
- Add uncooked long-grain rice and the cooked sausage to the skillet. Stir well to coat the rice and sausage with the sauce.
- Cover and simmer for 15 to 20 minutes or until the water is dissolved.
- Remove from heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
- Serve hot and garnish with freshly chopped parsley.Parsley
Last Updated on October 21, 2023 by Ronalyn Alston | Published: October 6, 2023
This recipe is so simple and tasty, especially with the buttered sausage, yummy!!
Glad you enjoyed
I’ve tried a few other recipes and the rice was always mushy, hate hate hate mushy rice. Decided to give it one more go and tried this the second I saw it shared on Pinterest. The absolute best so far!
Thank you!!! I'm so happy to hear that!
And this is how it’s done. Total noob here and I had no problem putting this together. Thanks for making simple, easy, and nutritious recipes. You rock!
Thank you!!
Next time I make this I’ll have to double the recipe, it disappeared in minutes.
Lol glad you liked the recipe!
I went a bit crazy and added way too much chili flakes, I had no problem whatsoever but my husband struggled a bit. I’m gonna stick to your recipe from now on haha.
I made it with chicken tender, I’m not big on sausages of any kind, I guarantee this works with almost any other meat. I even see it with salmon bits, it’s a no-fail recipe. Thanks for sharing this gem.
This was very good! Made no substitution, followed the recipe exactly, it was a favorite in our house. The kids even enjoyed the rice which they almost never do. Everything came out perfect, the flavors were amazing.