Wild Rice Jambalaya Recipe
Wild Rice Jambalaya Recipe photo by Taste of Home
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Wild Rice Jambalaya Recipe

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If you're looking for a way to add zip to dinner, I'd recommend this full-flavored jambalaya. Brimming with rice, sausage and veggies, each bowlful is substantial. Just add bread or salad on the side, and you have a complete meal.
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/2 hours
MAKES: 8 servings


  • 1 cup uncooked wild rice
  • 4 cups water, divided
  • 1/2 cup each chopped celery, sweet red pepper and green pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 cup uncooked long grain rice
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) chicken broth
  • 1 package (16 ounces) fully cooked kielbasa or Polish sausage, chopped
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup minced fresh parsley

Nutritional Facts

1 cup: 401 calories, 19g fat (6g saturated fat), 38mg cholesterol, 1122mg sodium, 43g carbohydrate (4g sugars, 3g fiber), 14g protein.


  1. In a large saucepan, combine wild rice and 3 cups water. Bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is nearly tender. Drain.
  2. Meanwhile, in a large skillet, saute the celery, peppers, onion, garlic and long grain rice in oil over medium-high heat for 10 minutes or until vegetables are tender and rice begins to brown.
  3. Stir in the broth, sausage, tomatoes, wild rice, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the liquid is absorbed and rice is tender. Stir in parsley. Yield: 8 servings.
Originally published as Wild Rice Jambalaya in Country Woman January/February 2004 , p31

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