"Cajun" New Orleans Cooking School Jambalaya Recipe

Name: "Cajun" New Orleans Cooking School Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. Jimmy Dean hot sausage; 1 lb. turkey kielbasa, sliced; 1 tsp. paprika; 1/4 tsp. cayenne; 2 c. onion, chopped; 1 bell pepper, chopped; 2 stalks celery, chopped; 1 (1 lb.) can diced tomatoes; 4 cloves crushed garlic; 2 c. Uncle Ben's converted rice; 3 c. hot chicken broth; 2 c. diced smoked ham; 4 chopped green onions; 1/4 c. chopped parsley; 1/2 tsp. thyme; 3 bay leaves; salt and pepper to taste; Tabasco to taste

Servings: persons

1/2 lb. Jimmy Dean hot sausage
1 lb. turkey kielbasa, sliced
1 tsp. paprika
1/4 tsp. cayenne
2 c. onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
1 (1 lb.) can diced tomatoes
4 cloves crushed garlic
2 c. Uncle Ben's converted rice
3 c. hot chicken broth
2 c. diced smoked ham
4 chopped green onions
1/4 c. chopped parsley
1/2 tsp. thyme
3 bay leaves
salt and pepper to taste
Tabasco to taste

1
Saute sausage, paprika and cayenne for several minutes.
2
Add onions, pepper and celery.
3
Cook until tender.
4
Add bay leaves and thyme.
5
Add rice.
6
Stir until coated in oil.
7
Add tomatoes, chicken broth, garlic, kielbasa (sliced like quarters) and ham. Bring mixture to boil.
8
Cover; let simmer 30 minutes until rice is done.
9
Before serving, remove bay leaf.
10
Add green onions and parsley.
11
Serve hot with French bread and green salad.

1261

kcal

Calories

Fat

124

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 lb. Jimmy Dean hot sausage, 1 lb. turkey kielbasa, sliced, 1 tsp. paprika, 1/4 tsp. cayenne, and more.

Yes, "Cajun" New Orleans Cooking School Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Cajun" New Orleans Cooking School Jambalaya

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