Smoked Sausage Jambalaya

Overhead view of a pan of jambalaya with a serving spoon in it.

Smoked Sausage Jambalaya is a hearty meal packed with savory sausage, rice, and a perfect blend of spices. This easy-to-make Southern classic is sure to become a family favorite.

Course Main Dish (Quick and Easy)

Cuisine American - Southern

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 477kcal

Author Marye Audet-White

Ingredients

2 tablespoons olive oil
14 ounces beef smoked sausage or andouille or your favorite - sliced
12 ounces frozen mirepoix blend or bell peppers & onion mix
4 cloves garlic minced
1 ½ teaspoon creole seasoning or to taste
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
10 ounces Rotel canned tomatoes and chiles
3 cups chicken stock
1 ½ cups long-grain rice

Instructions

Heat a large skillet over medium to medium-high heat.
Add the olive oil, mirepoix mix, and smoked sausage to the heated skillet. Cook just until the veggies thaw out and begin to soften.
Stir in the creole seasoning, salt & pepper, and bay leaf.
Stir and blend in the spices for a minute or two.
Pour in the tomatoes, chicken stock, and rice.
Stir to combine.
Bring the mixture to a boil.
Reduce heat to medium-low, cover, and cook for 20 minutes or until the rice is cooked and tender.
Stir and fluff with a fork.
Remove the bay leaf before serving.

Notes

Storage:

Let smoked sausage jambalaya cool a bit, then spoon it into an airtight container. Leftovers will keep in the fridge for about a week, or in the freezer for up to three months.

Tips

You don't have to thaw the green bell pepper/onion mix. Just add it in frozen and it'll thaw and cook according to the recipe card directions.

If you already have lots of spices in your pantry, you can make your own creole seasoning. This Cajun seasoning blend is my favorite!

If you've got little ones at home, you'll want to slice the sausages lengthwise into quarters, first, then dice 'em up into pieces. Round, coin-shaped slices are a choking hazard for toddlers and young kids.

Nutrition