Louisiana Sausage Jambalaya Recipes

SAUSAGE JAMBALAYA

Sausage Jambalaya image

My family has enjoyed this delicious Cajun recipe for many years. -Lizzie Whitten, Oak Grove, Louisiana

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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. , 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 : Calories 319 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 1292mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

LOUISIANA SAUSAGE JAMBALAYA

Louisiana Sausage Jambalaya image

Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!

Provided by Grace Lynn

Categories One Dish Meal

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup butter
2 yellow onions, chopped
4 stalks celery, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
1 serrano chili pepper, finely chopped with seeds
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon ground cayenne pepper
1/2 teaspoon dried thyme, crumbled
1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice
3 cups long-grain rice

Steps:

Melt butter in large pot over medium-high heat.
Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice.
Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

LOUISIANA JAMBALAYA

Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

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