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Smoked Sausage Jambalaya

Smoked Sausage Jambalaya

3.88 8

Enjoy the traditional Creole and Cajun flavors with our recipe for Smoked Sausage Jambalaya.  Sausage, veggies and rice are seasoned with thyme and cayenne and cook together in one pot for perfectly blended flavor and easy clean up.

serves 4 people

Ingredients

cost per recipe: $6.27

The price is determined by the national average.

  • 1

    tablespoon olive oil

  • 3

    cloves garlic, minced

  • 1

    large onion, chopped (about 1 cup)

  • 1

    large green pepper, chopped (about 1 cup)

  • 2

    stalks celery, chopped (about 1 cup)

  • 1/2

    pound smoked pork sausage, thinly sliced

  • 1

    can (14.5 ounces) no salt added diced tomatoes, undrained

  • 1 1/2

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 1/2

    teaspoon dried thyme leaves, crushed

  • 1/2

    teaspoon cayenne pepper

  • 1

    bay leaf

  • 1

    cup uncooked long grain white rice

  • 4

    green onion, chopped (about 1/2 cup)

view nutrition info

How to Make It

Heat the oil in a 12-inch skillet over medium heat.  Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally. Add the sausage to the skillet and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring often.  Remove and discard the bay leaf. Increase the heat to medium-high.  Stir the rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes until the rice is tender, stirring occasionally.  Stir in the green onions and serve.
Step 1

Heat the oil in a 12-inch skillet over medium heat.  Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.

Step 2

Add the sausage to the skillet and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring often.  Remove and discard the bay leaf.

Step 3

Increase the heat to medium-high.  Stir the rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes until the rice is tender, stirring occasionally.  Stir in the green onions and serve.

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Made With
Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Swanson® Chicken Broth

Swanson® Chicken Broth

Ratings & Reviews

(8)
  • Rebecca W.

    November 4, 2019

    Sausage Jambalaya

    This is a very great taste! The flavors are a perfect blend and I added pig tails to it and it was a beautiful meal. 5 star meal... I would recommend it to everyone!

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  • Jacob M.

    September 16, 2019

    Not for me

    Nothing like jambalaya, similar ingredients, not enough meat, too much rice, too much red pepper.... really disappointed

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  • Jenn39

    March 26, 2015

    very good, but spicier than I thought!

    This turned out good. I cooked the rice separately. Next time I won't use as much cayenne pepper - maybe 1/4 tsp instead of 1/2. It was too spicy for the kids, but my husband and I loved it!

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  • ken s.

    May 12, 2009

    Smoked Sausage Jambalaya

    This recipe was very flavorful and delightfully spicy. It was very filling and my husband loved it.

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    (0) (0)
  • MJ L.

    February 2, 2008

    Smoked Sausage Jambalaya

    This recipe was spectacular! My husband raved about it and that is not an easy thing for him to do as he is a very good cook himself! I WILL make this again and again.

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