Smoked Sausage Jambalaya Recipe
- 1 package (8 ounces) jambalaya mix
- 1 package (14 ounces) smoked beef sausage, cut into 1/4-inch slices
- 1 large onion, chopped
- 1/3 cup each chopped green, sweet red and yellow pepper
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1. Microwave jambalaya mix according to package directions. Meanwhile, saute sausage in a large nonstick skillet. Add onion and peppers; saute 4-5 minutes longer or until tender. Add tomatoes and heat through. Stir into jambalaya mixture. Yield: 5 servings.
Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style Jambalaya Mix.
Reviews for Smoked Sausage Jambalaya
"The only objection I have with these box mixes is the SALT. Otherwise, I usually make my jambalaya from scratch. It is not difficult and we find time to make it ahead, let it age a day in the frig and it tastes better than the box mix."
"I would make this again. My hubby loves this kind of dish. I am not a "chef" so I appreciate all the advice and help I can get. Especially from those who do it gently. I will probably add chicken the next time."
"Sometimes a box mix can do for a quick dinner, and especially good when adding other things as this one is. Zatarain is a great box mix espically with extra chicken, shrimp and sausage. We are not all professional chefs here, so some of us appreciate quick and easy meals.....especially since I don't expect to cook for governors, senators, mayors, or police chiefs. I also don't think it is necessary to be a cooking snob to others who are just trying to help those less familiar in the kitchen. Remember the old saying your mom brought you up with, "if you can't say anything nice, don't say anything at all!""
"I agree with the 1 star reviews. Lets have recipes here for people that actually want to cook. Box mixes are for those that don't want to or don't have time. A second grade child could make this."
"Just get a box mix of this dish and follow the instructions and it will turn out as well or better than this recipe. I have prepared Louisiana, Cajun, and Creole Jambalayas for thousands over the years including governors, senators, mayors, police chiefs, and many others and each and every time had a tastier dish than this recipe. Even in Jamaica when I did not have any Louisiana seasoning or many ingredients. I guess this recipe is for those who just don't know better."
"Disappointed that this was even on here. The recipe is on the back of any Jambalaya mix."
"this is NOT a New Orleans favorite! in Louisiana, we do NOT put tomatoes in jambalaya!!!"
"I added chicken and shrimp and a little extra water so it wouldn't dry out-excellent!"
"Fast, easy and very flavorful!"
"This was so incredibly easy to make and tasted wonderful! Not to mention, the leftovers were just as tasty."
"Well, I was making this recipe and for some reason, my jambalaya mix burned to a crisp in the microwave... I swear I put the correct amount of water in - the package said 25 minutes on high which seemed a bit much to me... Anyway, thank God the sausage and veggies were cooked separately! I just cooked some instant rice and used that instead, and added some garlic and cajun seasoning... It was delicious!"
"I tried this because my husband loves jambalaya. It was easy to make and even tasted better the next day. Next time I will add shrimp."
"Great little recipe. We had never tried the box jambalaya mix before but it was great jazzed up with the sausage and peppers. We even added a little bit of chicken and it was rather tasty! Would definitely make again as it makes great leftovers."