Louisiana Sausage Jambalaya
photo by Ivansocal
- Ready In:
- 1hr 5mins
- 1⁄2 cup butter
- 2 yellow onions, chopped
- 4 stalks celery, chopped
- 5 green onions, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 1 serrano chili pepper, finely chopped with seeds
- 2 bay leaves
- 1 tablespoon creole seasoning
- 1 teaspoon ground cayenne pepper
- 1⁄2 teaspoon dried thyme, crumbled
- 1 1⁄2 lbs andouille sausages or 1 1/2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 3 cups long-grain rice
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
Questions & Replies
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so far i have made this dish 3 times in the past month or so. the first time i made it, the rice wasn't cooked all the way AND it was mushy at the same time BUT the flavor was there!!!!! so the next time i tried using minute rice. i followed the directions as is but left the rice to add last and voila!! it was perfect!! soo good. i also added leftover chicken i had in the fridge so i recommend that too. i also don't like too much heat and so i left out 1/2 the seeds from the serano. so you can try that too if you're like me. overall, awesome flavor and it's definitly a keeper recipe. thanks for sharing!!!
I halved the recipe and used the exact ingredients. It has good spice, so if you can't stand the heat you might want to back off the pepper. My husband loved it. I don't recall him ever saying "this is REALLY" good. He actually got up and put what was left in a tupperware container. That was definitely a first and we've been married 25 yrs. This is a keeper.
I used this recipe for inspiration tonight. I didn't have green pepper or any other peppers so I left them out. I halved the recipe but did use a whole box of chicken stock and a quart of homemade tomatoes. I used chili pepper instead of cayenne. I added all but the rice to the crock pot and let cook for a few hours. The last hour I cooked long grain rice and then added to soak up some of the juice. The only other change I made was to add one cooked chicken breast and low fat turkey sausage.
I needed a recipe for just sausage (no chicken or shrimp) and this one worked perfectly. I made double the amount and used a mix of Andouille chicken and Andouille pork, keeping one of each out to pan fry and use as garnish. The smell, since I used basmati rice, is unique and yumtastic.<br/><br/>Even without the thyme and using chili powder instead of cayenne, it's tasty. And you can make it using brown rice, but don't add more than 1/3 extra cup of chicken broth. I added 1/2 cup extra and am having to steam away the excess liquid.
This is an excellent dish. I had to alter it a bit to suit our tastes and what I had on hand, but not in any major ways. I subbed a yellow pepper for the red and left out the thyme. I also reduced the cayenne to 1/8 tsp. I did not have any creole seasoning, so I used cajun. Even my picky 15 year old loved this. It is very easy to make and has tons of flavour. Thanks for the recipe.