Speedy Jambalaya

Name: Speedy Jambalaya
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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 Johnsonville® Fully Cooked Andouille Sausage Rope, sliced; 1/4 cup minced fresh parsley

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

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 Johnsonville® Fully Cooked Andouille Sausage Rope, sliced
1/4 cup minced fresh parsley

Directions

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.
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.

Nutrition Facts

1 cup: 346 calories, 10g fat (3g saturated fat), 55mg cholesterol, 1020mg sodium, 49g carbohydrate (6g sugars, 6g fiber), 17g protein.

Originally published as Speedy Jumbalaya in Taste of Home October/November 2009

Reviews

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Average Rating:

PrplMonky5

Nov 17, 2016

We really liked this. It was simple, full of veggies, and tasted yummy! I cut the recipe in half for just my husband and I and it was plenty (we still had leftovers). I used Johnsonville's Cajun Andouille. Even though I used the full amount of hot sauce, it wasn't too spicy. I accidentally bought diced tomatoes with garlic and onions in it, and didn't notice until after I had already cooked up the garlic and onions the recipe calls for. I just put it in anyway and it still tasted quite good! I used 2 bay leaves (I wasn't going to cut 1 in half). We used the black eyed peas, and I wouldn't do the dish without them, they were so good. I'm not sure how much it's a "jambalaya", but delicious!
cafritz

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.
Louise.Hooper

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!
christina2126

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.