Martha'S Jambalaya Recipe

Name: Martha'S Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/2 lb. sausage (smoked, hot, bulk or any you like); 2 medium onions, chopped; 1 medium bell pepper, chopped; 3 garlic cloves, minced; 2 c. long grain rice; 3 c. water; 1 c. tomato sauce; 1/2 Tbsp. dried basil; 2 bay leaves; salt to taste; Tabasco sauce to taste

Servings: persons

1
Cut sausage into rounds or crumble if using bulk sausage. Brown in large Dutch oven (8 quarts or more) or ovenproof pan with tight-fitting lid.
2
Drain all but about 1/4 cup fat.
3
To the fat add the onions, pepper and garlic and saute until soft, but not brown.
4
Add rice and saute lightly.
5
Add tomato sauce, the 3 cups water, the sausage and spices.
6
Mix well.
7
Bring to simmer, cover and place in 350u00b0 oven for about 25 minutes or until all liquid is absorbed and rice is cooked.
8
Add more water if necessary, but do not stir until the rice is cooked.

577

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 to 1 1/2 lb. sausage (smoked, hot, bulk or any you like), 2 medium onions, chopped, 1 medium bell pepper, chopped, 3 garlic cloves, minced, and more.

Yes, Martha'S Jambalaya falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Martha'S Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions