Louisiana Sausage Jambalaya
This easy Louisiana classic is a traditional savory rice recipe filled with smoked sausage, bell pepper, onion, celery and creole seasoning. Perfect as a side dish, main dish, or a Southern holiday favorite!
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Servings: 5 people
Ingredients
- 1-2 tablespoons olive oil
- 1.5 teaspoons minced garlic
- 1 cup diced yellow onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- ½ cup diced red bell pepper
- 1 pound smoked sausage (beef or pork), sliced
- 14.5 ounces can of diced tomatoes & green chiles
- 3 cup chicken broth (or chicken stock)
- 2 teaspoons all purpose Creole seasoning (or creole seasoning)
- 2-3 bay leaves
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 2 cup long grain rice
- 4-5 green onions, chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 1-2 tablespoon olive oil in large cast iron skillet or dutch oven over medium-high 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. Let come to a low boil. 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.