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Sausage Jambalaya

 Sausage Jambalaya
My family has enjoyed this delicious Cajun recipe for many years. —Lizzie Whitten, Oak Grove, Louisiana
8 ServingsPrep: 25 min. Bake: 1 hour

Ingredients

  • 12 small Johnsonville® Smoked Sausage, 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.

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Sausage Jambalaya (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.