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Sausage Jambalaya Recipe

Sausage Jambalaya Recipe

My family has enjoyed this delicious Cajun recipe for many years. —Lizzie Whitten, Oak Grove, Louisiana
TOTAL TIME: Prep: 25 min. Bake: 1 hour YIELD:8 servings

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

  • 1. 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.
  • 2. 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 cup: 319 calories, 14g fat (4g saturated fat), 53mg cholesterol, 1292mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 20g protein

Reviews for Sausage Jambalaya

Sort By :
MY REVIEW
PJay_84
Reviewed Sep. 29, 2013

"I am very surprised that someone from LA identifies this as a Cajun dish - it is not. Cajun jambalaya does not include tomatoes. The inclusion of tomatoes makes it Creole based."

MY REVIEW
ckelley116
Reviewed Mar. 1, 2013

"So unbelievably delicious...I used andouille sausage, twice as much chicken and no ham, crushed tomatoes instead of diced (I have a rather childish issue toward the texture of tomatoes) and added a few dashes of Sriracha (would have used regular hot sauce, but I didn't have any and didn't realize it until I went to add it). Used 1 1/2 tsp cajun spice blend instead of salt, pepper and thyme. Wow was it good. I'm going to sub shrimp for the ham next time, and there will definitely be a next time!"

MY REVIEW
ckelley116
Reviewed Mar. 1, 2013

"So unbelievably delicious...I used andouille sausage, twice as much chicken and no ham, crushed tomatoes instead of diced (I have a rather childish issue toward the texture of tomatoes) and added a few dashes of Sriracha (would have used regular hot sauce, but I didn't have any and didn't realize it until I went to add it). Used 1 1/2 tsp cajun spice blend instead of salt, pepper and thyme. Wow was it good. I'm going to sub shrimp for the ham next time, and there will definitely be a next time!"

MY REVIEW
ckelley116
Reviewed Mar. 1, 2013

"So unbelievably delicious...I used andouille sausage, twice as much chicken and no ham, crushed tomatoes instead of diced (I have a rather childish issue toward the texture of tomatoes) and added a few dashes of Sriracha (would have used regular hot sauce, but I didn't have any and didn't realize it until I went to add it). Used 1 1/2 tsp cajun spice blend instead of salt, pepper and thyme. Wow was it good. I'm going to sub shrimp for the ham next time, and there will definitely be a next time!"

MY REVIEW
Blooming flower
Reviewed Jan. 21, 2013

"It's a little on the salty side"

MY REVIEW
Triciaann813
Reviewed Oct. 14, 2012

"It was excellent...made a few changes; added canned corn & crispy onions, used Anaheim green chile in place of green pepper, used Creole spice, didn't add the ham or parsley."

MY REVIEW
shiach
Reviewed Oct. 27, 2011

"This is a favorite in our house, a great go to dinner."

MY REVIEW
erin183
Reviewed Oct. 10, 2011

"This was my first jambalaya ever and it was easy to make and yummy to eat!"

MY REVIEW
melissa1883
Reviewed Mar. 14, 2011

"I haven't eaten the meal yet because it is taking way longer than 1 hour for it to bake. We are going on 1 1/2 hours and there is still a lot of liquid...so beware when planning. I'll let you know if it tastes good. It ended up taking 1 hour and 40 minutes...but it was delicious!!! I will definitely make it again but plan for more time. :)"

MY REVIEW
acosully
Reviewed Mar. 7, 2011

"i just made this for my family for dinner, eating it right now. it is so amazingly good! it was really easy to put together, even used up some leftovers that were sitting around. good recipe to kick off some mardi gras festivities!"

MY REVIEW
BirdWatchinFool
Reviewed Sep. 12, 2010

"This an easy to make Jumbalaya recipe and tastes great. Great football meal!"

MY REVIEW
FriedaG
Reviewed Jan. 19, 2010

"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."

MY REVIEW
djb1240
Reviewed Feb. 3, 2009

"Sounds like a winner."

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Wine Pairings

Full-Bodied White Wine

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