Sausage Eggplant Jambalaya Recipe

Name: Sausage Eggplant Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. cooking oil; 4 eggplants (medium); 1 large onion; 1/2 bell pepper; salt and pepper; 1 stalk celery; 2 cloves garlic; 2 1/2 c. uncooked rice; 2 1/2 c. water; 1/2 lb. fresh pork sausage; 1/2 lb. smoked sausage

Servings: persons

4 Tbsp. cooking oil
4 eggplants (medium)
1 large onion
1/2 bell pepper
salt and pepper
1 stalk celery
2 cloves garlic
2 1/2 c. uncooked rice
2 1/2 c. water
1/2 lb. fresh pork sausage
1/2 lb. smoked sausage

1
In a large Dutch oven, saute chopped onion, bell pepper, celery and garlic in oil until wilted.
2
Peel and chop eggplant and add this, plus the sausage (chopped in small pieces) to wilted vegetables.
3
When eggplant is well smothered, add salt and pepper to taste.
4
(This should be a peppery dish, so don't spare the seasoning.)
5
Add rice and water next.
6
Cover and cook Jambalaya until rice is tender, about 25 to 30 minutes over low heat.

855

kcal

Calories

Fat

129

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: 4 Tbsp. cooking oil, 4 eggplants (medium), 1 large onion, 1/2 bell pepper, and more.

Yes, Sausage Eggplant 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.

Sausage Eggplant Jambalaya

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