Let’s Get Jambalay-in!
There’s something magical about a pot of homemade sausage jambalaya bubbling on the stove—the smoky heat, the savory depth, the tender rice soaking up every last bit of goodness. This version? It’s fast, fuss-free, and bursting with bold, peppery, and slightly spicy flavors that’ll make your kitchen smell like a cozy New Orleans eatery.
Why settle for a boxed mix when you can create the real deal in under 45 minutes with pantry staples and a single pot? No complicated techniques here—just chop, sizzle, stir, and stew. It’s the kind of dish that tastes like you spent all day on it (but shhh, your secret’s safe with me!).
Oh, and is it technically a side or a main? Let’s call it a “main squeeze”—wink!
Got the jambalaya bug? If you love the kick of Creole flavors, you should try whipping up my zesty homemade Cajun spice blend next—it’s a game-changer!
Sausage Jambalaya
Equipment
- Chopping board
- Chef's Knife
Ingredients
- 1 lb Andouille sausage sliced
- 1 cup onion chopped
- 1 cup green bell pepper chopped
- 1 cup celery chopped
- 2 cups long-grain rice rinsed and drained
- 3 cups chicken broth
- 1 tbsp Creole seasoning
- 1 tbsp olive oil for sautéing
- 1 can diced tomatoes with juice
- 1 cup green onions sliced for garnish
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the sliced Andouille sausage and cook until browned, about 5-7 minutes.1 lb Andouille sausage
- Stir in the chopped onion, green bell pepper, and celery; sauté until softened, about 3-5 minutes.1 cup onion, 1 cup green bell pepper, 1 cup celery
- Add the rinsed rice to the pot and stir to combine, cooking for 1-2 minutes.2 cups long-grain rice
- Pour in the chicken broth, diced tomatoes, and Creole seasoning; bring to a boil.3 cups chicken broth, 1 can diced tomatoes, 1 tbsp Creole seasoning
- Reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
- Fluff the jambalaya with a fork and serve garnished with sliced green onions.1 cup green onions
Notes
Nutrition
Hope your kitchen is now filled with the irresistible aroma of sizzling sausage and spices! For a little extra flair, top your jambalaya with a sprinkle of chopped green onion or a dash of hot sauce. Tried it? I’d love to hear how it turned out, or how you made it your own—drop a comment and let’s swap cooking stories!