Sausage Jambalaya Recipe
Sausage Jambalaya Recipe photo by Taste of Home

Sausage Jambalaya Recipe

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

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

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.

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

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.

Full-Bodied White Wine

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

Reviews for Sausage Jambalaya

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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
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
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
Reviewed Jan. 21, 2013

"It's a little on the salty side"

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