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 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

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.

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 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.

Martha'S Jambalaya

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