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Speedy Jambalaya Recipe
Speedy Jambalaya Recipe photo by Taste of Home

Speedy Jambalaya Recipe

Read Reviews (3)
4.5 3
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

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 andouille or Johnsonville® Smoked Sausage, sliced
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 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.

Directions

  1. 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.
  2. 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.
Originally published as Speedy Jambalaya in Taste of Home October/November 2009, p61

Nutritional Facts

1 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.

Reviews for Speedy Jambalaya(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 12, 2011

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.

MY REVIEW
Reviewed Oct. 26, 2009

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!

MY REVIEW
Reviewed Oct. 25, 2009

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.

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