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Speedy Jambalaya Recipe

Speedy Jambalaya Recipe photo by Taste of Home

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Spicy sausage and colorful sweet peppers make this classic Cajun dish look as appetizing as it tastes. It’s impossible to say no to seconds! -Nicole Filizetti, Jacksonville, Florida

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Speedy Jambalaya Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

10 20 30

Ingredients

1-1/3 cups uncooked long grain rice
1 large onion, halved and sliced
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
2 teaspoons olive oil
3 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
3 bay leaves
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
3/4 pound fully cooked Johnsonville® Andouille Dinner Sausage links or Johnsonville® Three-Cheese Italian Style Sausage links, sliced
1/4 cup minced fresh parsley

Directions

Cook rice according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil for 4 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, bay leaves, salt, paprika, thyme, pepper and pepper sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley. Yield: 8 servings.

Nutritional Facts1 cup jambalaya with 1/2 cup rice equals 346 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 1,020 mg sodium, 49 g carbohydrate, 6 g fiber, 17 g protein.

Originally published as Speedy Jambalaya in Taste of Home October/November 2009, p61

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Speedy Jambalaya

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Reviewed on Apr. 12, 2011 by cafritz

I made this today and am going to be sure to make it many more times. I did half the recipe as there are only 3 of us. One can of black eyed peas and a 15 oz can of tomatoes along with half the other amounts and it was very tasty.

Reviewed on Oct. 26, 2009 by Louise.Hooper

This is great, even without the black eye peas. I just skipped them, and mixed some cooked rice in so it looked more like jambalaya usually does. Even with these changes this was delicious - especially on a stormy miserable Monday night!

Reviewed on Oct. 25, 2009 by christina2126

I loved the black eyed peas in this; they were great! There are a TON, though, so if you're not crazy about black eyed peas, I'd used less.