Sausage Jambalaya Recipe

Name: Sausage Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. smoked pork sausage; 2 Tbsp. salad oil; 2 c. chopped onions; 1/4 c. chopped celery; 2 Tbsp. minced garlic; 4 Tbsp. chopped green bell pepper; 1/2 c. canned whole tomatoes (no juice); 2 c. raw long grain rice; 2 1/2 c. water; 1 Tbsp. and 1 tsp. salt; 1/4 tsp. black pepper; 1/4 tsp. red pepper

Servings: persons

2 lb. smoked pork sausage
2 Tbsp. salad oil
2 c. chopped onions
1/4 c. chopped celery
2 Tbsp. minced garlic
4 Tbsp. chopped green bell pepper
1/2 c. canned whole tomatoes (no juice)
2 c. raw long grain rice
2 1/2 c. water
1 Tbsp. and 1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper

1
In Dutch oven, brown the sausage in the oil.
2
Remove both sausage and oil from the pot.
3
Return 2 tablespoons oil to pot. Add onions, celery, garlic and bell pepper.
4
Cover and stir frequently until brown.
5
Return sausage to mixture.
6
Add rice, water, salt, pepper and tomatoes.
7
Mix well and simmer for 15 minutes using cover and stirring often.
8
Lower heat and steam 45 minutes stirring every 10 minutes or so to assure even cooking and prevent bottom from burning.

1119

kcal

Calories

Fat

111

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 12 ingredients. The key ingredients include: 2 lb. smoked pork sausage, 2 Tbsp. salad oil, 2 c. chopped onions, 1/4 c. chopped celery, and more.

Yes, 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.

Sausage Jambalaya

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