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.
cost per recipe: $6.27
The price is determined by the national average.
tablespoon olive oil
cloves garlic, minced
large onion, chopped (about 1 cup)
large green pepper, chopped (about 1 cup)
stalks celery, chopped (about 1 cup)
pound smoked pork sausage, thinly sliced
can (14.5 ounces) no salt added diced tomatoes, undrained
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
teaspoon dried thyme leaves, crushed
teaspoon cayenne pepper
cup uncooked long grain white rice
green onion, chopped (about 1/2 cup)
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.