Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Another one of Justin Wilson's recipes, with a few additions by Galley Wench. If this is your first time making one of Justin's recipes you're in for a treat . . well maybe that's not the right word. Let's just say he has a unique method of cooking . . . sort of like my grandma did! This is one of those dishes that you can add and subtract based on what's in your pantry. First time I made it I didn't have tomatoe sauce so I puree a can of diced tomatoes and it worked perfectly. Obviously this is a red sauce jambalya; just thought I'd bring it to your attention.

Ingredients Nutrition


  1. In a large skillet heat oil over medium high heat and saute onions, celery, peppers and parsley until onions are clear.
  2. Stirring, add the tomatoe sauce, garlic, paprika,worchestershire sauce, mint and wine; then rice, salt, hot sauce, smoked sausage, and enough water to cover the rice by about 1 inch.
  3. Cook until most of the juice is gone.
  4. Reduce the heat to low, cover and simmer for 1 hour; don't lift the lid to peak until this has been cooking for 45 minutes.


Most Helpful

Great Jambalaya! I used all the ingredients except the mint. We really enjoyed the flavor and it made a lot more than 4 servings. Thanks for sharing.

CJAY January 15, 2012

We loved this! We're not fans of cooked canned tomatoes and this had tomato sauce instead. A couple of the listed ingredients weren't listed in the directions, but the ingredient list is in the order that you add them, I think, so that's what I did. I cut down on the spices because my husband can't handle something too spicy but I added more hot sauce to my bowl and it was so good! This recipe makes 4 VERY generous servings so I have frozen the rest for another dinner.

Chattes April 26, 2009

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