Smoked Sausage Jambalaya Recipes

SMOKED SAUSAGE JAMBALAYA

Steps:

• Microwave jambalaya mix according to package directions. Meanwhile, saute sausage in a large nonstick skillet. Add onion and peppers; saute 4-5 minutes longer or until tender. Add tomatoes and heat through. Stir into jambalaya mixture.

SAUSAGE JAMBALAYA

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.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Cook sausage in Dutch oven until browned; remove from skillet and discard drippings.
• Combine ground beef, green pepper, onion and garlic; cook until beef is browned.
• Add tomatoes, salt, pepper, and sausage.
• Cover; simmer 20 minutes.
• Add rice and water to meat-vegetable mixture.
• Cover and cook 25 minutes or until the rice is tender.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
• Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

HAM AND SMOKED SAUSAGE JAMBALAYA

Steps:

• In a large dutch oven with a tight cover (to be used later), brown the ham and sausage, then pour off some of the fat. Be patient with the browning, it takes a while but it's worth it.
• Add the onion and cook until it's soft (about 3 minutes).
• Add the green pepper, parsley, celery, garlic, tomatoes, thyme, and bay leaves. Season with salt and pepper.
• Bring to a boil and cook/stir for about 5 minutes.
• Add the rice and the water. Cover and allow to simmer on low heat for 25 minutes.
• Don't uncover the pot until the end of the cooking when you check for doneness. You'll know it's done when the rice is tender and the liquid is absorbed. Fluff and serve.

15 MINUTE SMOKED SAUSAGE JAMBALAYA

Steps:

• Cook rice according to package directions.
• While rice is cooking, coat inside of large skillet with Pam according to directions.
• Heat skillet over medium heat. Add sausage, onion, green pepper, and celery. Saute' until vegetables are tender.
• Add tomatoes, hot pepper sauce, and pepper. Drain cooked rice and stir into sausage mixture.
• Cook over low heat, stirring frequently until thoroughly heated. Makes 4 to 6 servings.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Cook peppers, celery, onion, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
• Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.
• What to drink:
• Lagier Meredith Mount Veeder Napa Valley Syrah '06

SMOKED SAUSAGE JAMBALAYA

Steps:

• Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery.
• In a dry 2 to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slotted spoon transfer to paper towels to drain.
• Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened.
• Stir in rice, broth, and cayenne and bring to a boil.
• Cover pan and cook rice over low heat 20 minutes.
• Remove pan from heat and let rice stand, covered, 5 minutes.
• Thinly slice scallions.
• Fluff rice with a fork and stir in sausage, scallions, and salt and pepper, to taste.
• Yield: 4 servings.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery. In a dry 2- to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slot-ted spoon transfer to paper towels to drain. Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened. Stir in rice, broth, and cayenne and bring to a boil. Cover pan and cook rice over low heat 15 minutes.
• Remove pan from heat and let rice stand, covered, 5 minutes. Thinly slice scallions. Fluff rice with a fork and stir in sausage, scallions, and salt and pepper to taste.