Cajun Jambalaya with Andouille Sausage and Tasso

Cajun Jambalaya With Andouille Sausage And Tasso Recipe

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Vicki Butts (lazyme)


This jambalaya is a Cajun dish rather than Creole since it doesn't contain any tomatoes or tomato sauce.


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20 Min
35 Min
Stove Top



  • 5 small
    bay leaves
  • 1/2 tsp
  • 1 tsp
    white pepper
  • 1 tsp
    cayenne pepper
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    dried thyme leaves
  • RICE:

  • 5 Tbsp
  • 3 c
    white rice, browned
  • 1/2 lb
    tasso or other smoked ham
  • 1/2 lb
    andouille smoked sausage, or any good smoked sausage
  • 2 c
    onions, chopped
  • 2 c
    celery, chopped
  • 1 c
    bell pepper, chopped
  • 2 tsp
    garlic, minced
  • 1/2 stick
  • 5 1/2 c
    chicken stock
  • 1/2 Tbsp
    file powder, optional

How to Make Cajun Jambalaya with Andouille Sausage and Tasso


  1. Combine the seasonings and set aside.
  2. In a heavy skillet, melt the butter and brown the raw rice over medium heat, stirring constantly until golden-brown.
  3. Chop the Tasso and Andouille sausage. Melt the butter in another heavy skillet (cast iron preferred) and cook the Tasso and sausage over high heat for 5 minutes or so.
  4. Add the onion, celery, bell pepper, garlic, and seasoning mix, and continue to cook, stirring frequently, until browned (about 10 minutes).
  5. Stir in the browned rice and add the stock. Stir well and bring to a boil.
  6. Reduce the heat and simmer until the rice is tender but still crunchy (about 20 minutes). This must be stirred frequently to keep the rice from sticking and burning.
  7. Remove the bay leaves and serve immediately, or pour into a long flat open pan to cool so it will not continue to cook.
  8. To serve, heat the plates and press about 1/2 cup lightly into a teacup or Pyrex custard cup and turn onto each plate. Serve 2 molds for a main course or 1 for an appetizer.
  9. Serve with little green peas and whole kernel corn, if desired.

Printable Recipe Card

About Cajun Jambalaya with Andouille Sausage and Tasso

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole

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