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Sausage Jambalaya Recipe

Sausage Jambalaya Recipe photo by Taste of Home

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My family has enjoyed this delicious Cajun recipe for many years. —Lizzie Whitten, Oak Grove, Louisiana

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Sausage Jambalaya Recipe

Prep: 25 min. Bake: 1 hour

Yield: 8 Servings

25 60 85

Ingredients

12 small pork sausage links, cut into 1-inch pieces
1 cup finely chopped onion
1 cup finely chopped green pepper
4 garlic cloves, minced
2 tablespoons canola oil
1-1/2 cups cubed cooked chicken
1-1/2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 cup uncooked long-grain rice
1 can (14-1/2 ounces) chicken broth
3 tablespoons minced fresh parsley
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 3/4 teaspoon dried thyme

Directions

In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients.
Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 319 calories, 14 g fat (4 g saturated fat), 53 mg cholesterol, 1,292 mg sodium, 27 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Jambalaya in Country February/March 1991, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Sausage Jambalaya

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Reviewed on Jan. 19, 2010 by FriedaG

Taste of Home has apparently changed the photograph since yesterday when I was looking at this recipe. I prefer the one found in the February/March 1991 edition of Country. Besides that, I recognize many of the older recipes by the photographs I have viewed for years and the new photographs only confuse me. As for the recipe, I have made this version of Jambalaya for years.

Reviewed on Feb. 03, 2009 by djb1240

Sounds like a winner.

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