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easy cajun sausage jambalaya

(1 rating)
Recipe by
Paula S.
Justin, TX

The beauty of Jambalaya is that it can be made with a variety of meat. This recipe uses sliced link sausage, but you can also use bulk sausage, chicken, shrimp, crawfish, etc. (If using shrimp. add them them to the vegggie/tomato sauce mixture the last few minutes of cooking. Stir until shrimp turn pink.) You can use any combination of these meats or all of them.....growing up in South Louisiana, I remember my friends' mothers "cleaning out the fridge" and combining the left over meats into Jambalaya. One of my favorites is when my friend's mom used left over roast...mmmmmm, it was good! Let your taste buds be your guide! I think the key to a good Jambalaya is taste testing the broth the rice is cooked in. Rice will be extremely bland unless whatever it is cooked in is seasoned properly.

(1 rating)
prep time 20 Min
cook time 30 Min

Ingredients For easy cajun sausage jambalaya

  • 1
    rope of link sausage cut into thin round slices
  • 1
    chopped bell pepper
  • 1
    chopped onion
  • 2 or 3 Tbsp
  • 1
    small can tomato sauce
  • 1 1/2 c
    long grain rice
  • 2 can
    broth ( i use whatever i have on hand)
  • 1 tsp
    minced garlic
  • 1
    stalk finely chopped celery
  • 1 c

How To Make easy cajun sausage jambalaya

  • 1
    Combine broth and water and add seasoning such as salt, pepper, garlic and/or onion powder, etc. to taste. Bring the broth mixture to a boil and stir in the rice. Cover the pan and set heat to low. Simmer for 20 minutes remove lid to see if most of the broth has been absorbed. If not, cover and cook a little longer.
  • 2
    In a frying pan, add the EVO and sliced sausage. Stir the sausage until they start to slightly brown and add the onions, bell pepper, and celery. Stir fry the meat and veggies until the veggies are soft.
  • 3
    Add a small can of tomato sauce and continue stir frying approx ten minutes. Be careful not to let the sauce burn.(Some people prefer not to add the tomato sauce. It is a matter of personal taste)
  • 4
    When the meat and veggies are ready, mix the rice in with the meat. Gently mix until the rice is a reddish color.

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