Delicious Sausage Jambalaya Recipe for a Hearty Meal
Are you in search of the perfect one-pot dish that is comforting and utterly delightful? Look no further than this sausage jambalaya recipe! This delicious recipe combines the bold flavors of smoked sausage, andouille sausage, and boneless, skinless chicken thighs with classic Creole spices and long grain rice to create a hearty, unforgettable meal.
Now, I know what some of you may be thinking: “I’m not a fan of spicy food.” But let me reassure you that this recipe can be easily adjusted to accommodate your taste preferences. With substitutions like chicken sausage or smoked spicy sausage, the possibilities for customization are endless.
Not only is this recipe full of flavor but it’s also incredibly easy to prepare. The magic happens in just one pot, making clean up a breeze. And if you’re in a rush or prefer hands-off cooking, the Instant Pot method is also available.
So, whether you’re looking to impress guests at a dinner party or simply craving an old-school Southern dish that soothes your soul, this jambalaya recipe is sure to satisfy even the pickiest eaters. Give it a try and let the warmth of Louisiana cuisine envelop you!
Why You’ll Love This Recipe
Listen up, folks! Are you tired of same-old boring dinner recipes? Do you crave a dish that’s packed with flavor and will leave your taste buds begging for more? Well then, my friends, let me introduce you to the sausage jambalaya recipe!
Not only is this recipe bursting with a spicy kick from smoked and andouille sausages, ground cayenne pepper, and paprika, the combination of long grain rice, garlic, onions, celery, and green peppers will make your mouth water. Plus, it has some secret ingredients like dry white wine and Worcestershire sauce to take the flavor to another level.
But wait, there’s more! This incredible one-pot meal is perfect for those busy weeknights. You can easily make a big batch of it ahead of time and store it in the fridge or freezer for later use. You can even add some shrimp or seafood to give it an authentic Cajun or Creole twist.
Whether you’re feeling old-school Southern, or want instant pot chicken or beef jambalaya – this dish is sure to delight your senses. All in all, if you’re a fan of bold flavors and easy-to-make meals that are great for leftovers too-then this sausage jambalaya recipe is just what you need. Trust me on this one – it’s love at first bite!
Ingredient List
To cook a sausage jambalaya recipe, there are some crucial ingredients we need. Here’s a list of what you’ll need to feed 4-6 hungry folks:
Meats:
- 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
- 1 lb smoked sausage, sliced about ¼-inch thick
- 1 lb andouille sausage, sliced about ¼-inch thick
Rice and Vegetables:
- 1 cup long grain rice
- 1 large onion, chopped (about 1 cup)
- 1 cup diced bell pepper
- 2-3 ribs of celery (diced)
- 3 cloves of garlic, minced
Liquids and Seasonings:
- Vegetable oil and/or canola oil
- Salt and ground cayenne pepper, to taste
- Paprika – a few dashes for smoky flavor
- Worcestershire sauce – about a tablespoon
- Dried mint – about ½ tsp (optional)
- Dry white wine or chicken broth – about a cup
- Tomato sauce or diced tomatoes – about a can of (8-12 oz)
Garnish:
- Chopped fresh parsley
Note: Feel free to substitute chicken sausage for smoked sausage to make this into a chicken sausage jambalaya recipe.
The Recipe How-To
Are you ready to dive into the most exciting part of this sausage jambalaya recipe? Let’s take a look at the detailed steps to create this meal. Don’t worry; it’s much easier to create than to pronounce!
Gather the Ingredients
Key Materials:
- A large skillet or Dutch oven
- A measuring cup and spoon for accuracy
- A sharp knife and cutting board for chopping
Ingredients :
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1 pound smoked sausage, cut 1/4 inch thick slices
- 1 pound andouille sausage, cut into 1/4 inch-thick slices
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- ½ green bell pepper, chopped
- 2 celery ribs, sliced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup long-grain rice
- 1 (8 oz.) can tomato sauce
- 3 tablespoons olive oil for garnishing
- Fresh parsley, chopped for garnishing
Let’s Get to Cooking!
Step 1: Brown the Meats
Heat up a skillet or Dutch oven over medium heat. Add in olive oil and begin cooking your smoked sausage, andouille sausage, and boneless skinless chicken thighs, stirring occasionally until browned.
Step 2: Add in the Veggies
Next comes the vegetables! Bring in the chopped onions, diced green bell peppers, and sliced celery ribs to sauté with the meat blend for about 5 minutes until they become tender. Mix in the minced garlic next.
Step 3: Season Up!
It’s time to give that blend a spicy flavor now – add one tablespoon of ground cayenne pepper, one tablespoon of paprika, and one teaspoon of creole seasoning. Stir well so that all parts of the dish absorb the new flavors.
Step 4: Bring in liquid ingredients.
Pour two cups of chicken broth on top of your meat mixture along with one cup of rinsed long-grain white rice and one can of tomato sauce. Now Season it with a half teaspoon each of salt & dried mint. Mix everything together thoroughly.
Step 5: Cook to Perfection
Bring the entire mixture to boiling, then turn down the heat and put a cover on top. You’ll want to let everything simmer slowly so that
Substitutions and Variations
When it comes to whipping up a batch of sausage jambalaya, there are plenty of substitutions and variations that you can try out to tailor the recipe to your liking. This is what I call putting your own personal stamp on things.
First of all, if you’re not a fan of smoked sausage or andouille sausage, then chicken sausage can be used as a great replacement in this recipe. I mean, let’s face it, not everyone has access to Louisiana-style sausages from the Bayou, but a good Italian or Polish sausage will also give that hearty flavor profile.
For those who want some extra spice, consider adding extra ground cayenne pepper for a fiery kick. Alternatively, you could throw in some Creole seasoning or even some old-fashioned hot sauce for an authentic Southern flair.
If seafood is your jam, trading out the meats for shrimp or crab could be just the ticket. Or why not do a combination of both tuna and shrimp? Who says you’re limited to just one protein?
And for vegetarians wanting to join in on the fun, you can simply ditch the animal products altogether by using vegetables like diced portobello mushrooms or mixing in cooked lentils instead of meat products.
Finally, if you happen to have some leftover chicken or pork in your fridge from last night’s dinner, add that bad boy into your jambalaya. It might not be traditional but sometimes those leftovers can become really star dishes.
No matter which substitution or variation you try out with this recipe – whether it’s Cajun or Creole-inspired – it’s guaranteed to be mouthwateringly delicious!
Serving and Pairing
Once you’ve ladled yourself a big bowl of this smoky and savory sausage jambalaya, you’re going to want to know what to serve alongside it. Let me tell you, this dish is a force to be reckoned with, but don’t worry- I’ve got some ideas for you.
For starters, you could serve some crusty French bread on the side. Dunk it in the rich tomato sauce, and enjoy the delectable combination of flavors. If you’re feeling adventurous and want to stay true to the dish’s southern roots, give some hush puppies a try. These deep-fried cornmeal balls are a crunchy and flavorful addition that will balance out the spiciness of the jambalaya perfectly.
If you’re looking for something on the lighter side, try pairing this hearty dish with a side salad featuring leafy greens and citrus vinaigrette. The freshness of the salad will complement the heaviness of the jambalaya very well.
To drink, I would suggest something light and refreshing like an ice-cold beer or a glass of dry white wine. If you like cocktails, consider mixing up some margaritas or daiquiris. Their zingy flavors perfectly complement the spicy elements in this dish.
No matter how you choose to serve it up, one thing’s for sure- this sausage jambalaya is not to be trifled with. With its bold flavor profile and satisfying ingredients, it’s bound to become a family favorite in no time.
Make-Ahead, Storing and Reheating
Listen up, folks. If you’re planning to make this delicious sausage jambalaya recipe ahead of time to save some precious time for yourself, let me tell you that it’s a good idea to prepare the ingredients in advance and store them separately in airtight containers. Later, all you have to do is put everything together when it’s time to eat.
For leftovers, you should transfer it to an airtight container and store it in the refrigerator for up to three days. I know some people are afraid of reheating rice, but trust me on this one – the secret to reheating rice is to add a few drops of water and fluff it up with a fork. Then, heat it up in the microwave for two-minute intervals on high power until it’s hot enough.
If you’re feeling adventurous, and want to try something new with your leftover jambalaya, why not try stuffing them into peppers or tomatoes? Top them off with some cheese and bake at 375°F until it’s heated through and the cheese is melted.
But wait, there’s more. If you have some extra jambalaya that just won’t fit into your stomach anymore, why not share the love with your family or friends? You can freeze it for three months in an airtight container. When you’re ready to reheat, simply transfer it from the freezer to the refrigerator overnight, then reheat as previously instructed.
I hope these tips will help you enjoy your delicious sausage jambalaya recipe again and again without any fuss. Trust me when I say that this dish is so good that even if you mess up the reheating process a little bit, it’ll still be finger-lickin’ good!
Tips for Perfect Results
Are you ready to make the best sausage jambalaya you’ve ever tasted? Then let me share with you some tips that will really take your jambalaya to the next level. These tips have been tried and tested by expert chefs and home cooks alike, so you can trust that they will lead you towards delicious results every time.
Firstly, let’s talk about the rice. Long-grain rice is an important part of this recipe, and one key to getting it right is to rinse it well before cooking. Doing so removes any excess starch that could cause the rice to become sticky. Once you’ve rinsed your rice, let it soak in water for 30 minutes before cooking. This will ensure that it absorbs enough moisture while in the pot.
Secondly, don’t be afraid to get creative with your choice of sausage – this recipe works well with different types like chicken sausage or spicy pork sausage. However, if you do use smoked or spicy sausages do remember that they already have plenty of flavor and salt in them. Therefore, consider reducing the amount of salt used in their preparation.
Thirdly, the key to perfect jambalaya is careful slow cooking over low heat which allows all the flavors to meld together into a tantalizing meal. If reasonably possible avoid rushing through the cooking process as fast cooking can destroy even the best ingredients.
Fourthly, balance and adjust spices to suit your personal taste as every cook has different preferences especially when it comes to spiciness levels. Add a bit more paprika or dried mint for extra earthiness, or dial up on cayenne pepper for more heat!
Finally, do not forget the importance of presentation- garnish with fresh parsley or give some zing by sprinkling creole seasoning over individual bowls before serving. This choice is yours but never underestimate how plating looks can affect how appetizing a meal looks!
If you follow these tips, I guarantee that your sausage jambalaya recipe will be the talk of the family! So go ahead and experiment with your ingredients, adjust spices to suit your taste buds carefully slow cook your jambalaya pot over low heat for maximum flavor development- just be sure to save me a bowl!
Bottom Line
Now that you’ve read the ins and outs of making the perfect Sausage Jambalaya Recipe, I urge you to give it a try. Trust me, this hearty and flavor-packed dish will have you coming back for seconds (or even thirds).
What’s great about this recipe is how versatile it is. Whether you use chicken sausage or smoked sausage, make it with or without shrimp, or switch out some of the vegetables for others that you prefer, it’s easy to create variations that suit your tastes.
If you’re looking for a dish that will impress at a dinner party or feed a hungry family, Sausage Jambalaya Recipe is your answer. It’s easy to make and filled with delicious flavors and textures.
So go on, grab your apron and get cooking. Once you take a bite of this Southern classic recipe, there’s no going back – it’ll become your new favorite. Let me tell you, as someone who has tasted his fair share of Cajun and Creole dishes, this one is up there with the best.
In conclusion, don’t miss out on this easy-to-make yet impressive Sausage Jambalaya Recipe. Grab some smoked sausage and chicken thighs, turn up the heat on your stove, get all the ingredients ready and make sure to add the one key ingredient: love!
Sausage Jambalaya Recipe
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery (optional)
- 1/4 cup chopped fresh parsley
- 1 cup tomato sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon crushed dried mint
- 1 cup dry white wine
- 1 1/2 cups uncooked long grain rice
- salt
- louisiana hot sauce or ground cayenne pepper
- 1 lb smoked sausage or 1 lb andouille sausage, sliced thick
Instructions
- In a large skillet heat oil over medium high heat and saute onions, celery, peppers and parsley until onions are clear.
- Stirring, add the tomatoe sauce, garlic, paprika,worchestershire sauce, mint and wine; then rice, salt, hot sauce, smoked sausage, and enough water to cover the rice by about 1 inch.
- Cook until most of the juice is gone.
- Reduce the heat to low, cover and simmer for 1 hour; don’t lift the lid to peak until this has been cooking for 45 minutes.
Your own notes
Nutrition
Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.