Sausage Jambalaya is a simple Louisiana classic that delivers deep, rich flavor in every bite! An easy one pot meal, jambalaya simmers smoked sausage, bell pepper, onion, celery, creole seasonings and diced tomatoes low and slow with long grain rice to create undeniably delicious comfort food.
What You Need To Make Easy Louisiana Sausage Jambalaya
- long grain white rice
- smoked sausage (beef or pork)
- yellow onion, green onions
- green & red bell pepper
- can of diced tomatoes & green chiles
- chicken broth
- minced garlic
- all purpose Creole seasoning
- dried thyme, cayenne pepper, bay leaves, dried oregano
- olive oil
The Engineer loves all things rice. And anytime he gets the chance to eat jambalaya, he jumps at it. All that to say, he has eaten jambalaya in more places and at more restaurants than I can count. Always on the hunt for the delicious.
So when I cook up a big pot at home and that first bite is met with a moment of silence, closed eyes and the sentiment, “I am so glad I married you,”… well, I might just do a secret fist pump or two. There’s nothing better than comfort food made in the comfort of your own home.
How To Make The Best Jambalaya
Jambalaya is full of beautiful color and gorgeously aromatic. The key to a good jambalaya is the key to any good one pot dish- layer in the flavors.
- What does that mean? It simply means that not everything goes into the pot at once. With a little patience, you build layers of flavor by adding ingredients or groups of ingredients at a time and allowing their flavors to infuse the dish before adding more. It’s easy! Just follow the recipe.
- This recipe looks like it has a long ingredients list, but it really doesn’t and it isn’t hard to make at all. There’s a little knife work in the beginning to chop some veggies (I chop everything beforehand to get it ready), but after that it’s simply feeding ingredients into a pot, putting on the lid and letting the simmer do all the work.
- Be creative. When it comes to a traditional dish, every family has its own twist, style or version of the dish that they’ve made for years. Jambalaya is extremely versatile. Make it your own by adding different proteins. Andouille sausage, shrimp, crawfish, and shredded chicken are all excellent additions to this recipe.
What is the difference between Jambalaya and Gumbo?
Jambalaya and gumbo share some of the same delicious flavors, but they definitely aren’t the same dish.
- Gumbo has the consistency of a soup or stew and is served over rice or with rice. Jambalaya is specifically a rice dish.
- Okra is one of the veggies included in gumbo and is used as a thickener. Okra isn’t traditionally included in jambalaya.
- Even though jambalaya is a seasoned rice dish, it shouldn’t be confused with Louisiana Dirty Rice either.
Creole vs. Cajun Jambalaya
- While both are associated with southern Louisiana, Creole and Cajun aren’t the same things. There are a variety of differences in the peoples and in their foods. But for our purposes, the difference is the use of tomatoes.
- Creole jambalaya has a tomato base, using crushed tomatoes or sometimes a tomato paste. As a result, Creole jambalaya has a red appearance.
- Cajun jambalaya is more brown in appearance. It gets its color and flavor from scraping the browned bits of sausage from the bottom of the pan when the broth is added. No tomatoes.
- This recipe straddles the fence between Cajun and Creole because I think it creates the richest flavor.
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Louisiana Sausage Jambalaya
- 1-2 Tbsp olive oil
- 1.5 tsp minced garlic
- 1 C diced yellow onion
- 1 C diced green bell pepper
- 1 C diced celery
- 1/2 C diced red bell pepper
- 1 lb smoked sausage (beef or pork), sliced
- 14.5 oz. can of diced tomatoes & green chiles
- 3 C chicken broth
- 2 tsp all purpose Creole seasoning
- 2-3 bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 2 C long grain rice
- 4-5 green onions, chopped
- 2 Tbsp chopped fresh parsley
- Heat 1-2 Tbsp olive oil in large cast iron skillet or dutch oven over medium heat. Add garlic. Stir while garlic lightly browns. Add onions, bell pepper and celery. Sautee until softened but not quite translucent. Add in smoked sausage. Sautee for 1-2 minutes or until sausage begins to cook.
- Add in canned tomatoes and broth. Stir to remove any browned bits of sausage from the bottom of the skillet. Stir in dried herbs and spices. Add rice and stir to incorporate. Turn heat down to low, cover and let cook for 25-35 minutes or until rice is fluffy. Stir occasionally to make sure rice does not stick. There should be little no liquid left.
- Remove from heat. Stir in chopped green onions and parsley and serve.
More Classic Louisiana Recipes You’ll Love
- Louisiana Dirty Rice
- Easy Louisiana Gumbo with Green Chile Rice
- Mini Natchitoches Meat Pies
- Classic Muffuletta Sandwich
- Layered Muffuletta Salad
- BBQ Shrimp & Smoked Gouda Grits
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