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Sausage Jambalaya

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.

Nutrition Facts

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

Reviews

Average Rating:
  • PJay_84
    Dec 31, 1969

    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.

  • ckelley116
    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!

  • ckelley116
    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!

  • ckelley116
    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!

  • Blooming flower
    Jan 21, 2013

    It's a little on the salty side

  • Triciaann813
    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.

  • shiach
    Oct 27, 2011

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

  • erin183
    Oct 10, 2011

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

  • melissa1883
    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. :)
  • acosully
    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!

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