SMOKED SAUSAGE JAMBALAYA RECIPES

Name: Smoked Sausage Jambalaya
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5 servings.
Cuisine: North America, Cajun
Ingredients: 1 package (8 ounces) jambalaya mix; 1 package (14 ounces) smoked beef sausage, cut into 1/4-inch slices; 1 large onion, chopped; 1/3 cup each chopped green, sweet red and yellow pepper; 1 can (14-1/2 ounces) diced tomatoes, drained

SMOKED SAUSAGE JAMBALAYA RECIPE: HOW TO MAKE IT

Smoked Sausage Jambalaya Recipe: How to Make It image

So easy and delicious! You can't go wrong with this New Orleans favorite.

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 5 servings.

Number Of Ingredients 5

Ingredients

1 package (8 ounces) jambalaya mix
1 package (14 ounces) smoked beef sausage, cut into 1/4-inch slices
1 large onion, chopped
1/3 cup each chopped green, sweet red and yellow pepper
1 can (14-1/2 ounces) diced tomatoes, drained

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.

Nutrition Facts : Calories 439 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 1747mg sodium, CarbohydrateContent 45g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 16g protein.

SMOKED SAUSAGE JAMBALAYA RECIPE | EPICURIOUS

Smoked Sausage Jambalaya Recipe | Epicurious image

Andouille, the heavily spiced and smoked sausage that is a linchpin of so many Cajun dishes, adds its inimitable heat to an able stuffing stand-in. A swirl of cream gravy (above) can help quell the spice.

Provided by Andrea Albin

Total Time 1 1/4 hr

Cook Time 30 min

Yield Makes 8 (side dish) servings

Number Of Ingredients 10

Ingredients

1 pound pork andouille sausage, sliced crosswise 1/3 inch thick
1 tablespoon vegetable oil
2 green bell peppers, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
3 scallions, finely chopped
2 garlic cloves, finely chopped
2 1/2 cups long-grain white rice (1 pound)
1 (28-ounces) can diced tomatoes
3 1/2 cups water

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.
Lagier Meredith Mount Veeder Napa Valley Syrah '06

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