Red Beans & Sausage Jambalaya

Total Time
21mins
Prep
10 mins
Cook
11 mins

This recipe comes from "The Good Carb Cookbook" by Sandra Woodruff, M.S., R.D. Depending on how hot I want it, I sometimes use tomatoes w/green chiles instead of regular tomatoes. This is another one of those recipes that I can make most anytime because I usually have everything on hand.

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Ingredients

Nutrition

Directions

  1. Coat a large skillet or dutch oven with cooking spray.
  2. Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
  3. Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
  4. Stir in the rice and cook and stir for another minute or two until the rice is heated through.
Most Helpful

5 5

When I was in NOLA (New Orleans Lousiana) I had ate this all the time and now that I am back in Oregon I wanted to cook more cajun/southern food and this recipe was perfect it captured it just like I rememberd. Thank you so much for this!

5 5

This was a fabulous meal - I used vegetarian sausages and otherwise followed the recipe to the letter and it was a great success. At one stage I thought I had made it too spicy but by the time the rice was added it was almost not spicy enough - almost !! My thanks to LARavenscroft.