Nutria Sausage Jambalaya

Name: Nutria Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs nutria, diced; 1 lb smoked sausage; 1/4 cup oil; 2 onions, peeled and chopped; 3 garlic cloves, minced; 2 cups rice; 1 tablespoon Worcestershire sauce (Lea & Perrin's preferred); 1 (10 ounce) can Rotel Tomatoes; 3 cups water; salt & pepper (to taste)

Eats Now Editorial Team · 605 kcal · Meat & Poultry

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Nutria Sausage Jambalaya – a delicious recipe with nutria, sausage, oil, onions, garlic, rice. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 lbs nutria, diced
1 lb smoked sausage
1/4 cup oil
2 onions, peeled and chopped
3 garlic cloves, minced
2 cups rice
1 tablespoon Worcestershire sauce (Lea & Perrin's preferred)
1 (10 ounce) can Rotel Tomatoes
3 cups water
salt & pepper (to taste)

1
Heat oil in large dutch oven or stock pot.
2
Brown nutria meat and sausage.
3
Remove from pot.
4
Add all other ingredients except rice.
5
Simmer for 20 minutes.
6
Return meat to pot.
7
Cook 2-3 hours or until meat is tender.
8
Add rice and bring to boil.
9
Stir and cover.
10
Cook over low heat for 35-40 minutes.

605

kcal

Calories

Fat

104

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 2 lbs nutria, diced, 1 lb smoked sausage, 1/4 cup oil, 2 onions, peeled and chopped, and more.

Yes, Nutria Sausage 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.

Quick Info

Servings
4 servings
Calories
605 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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