Southern Jambalaya
This hearty one-pot dish combines smoky and spicy andouille sausage with fragrant rice, vibrant vegetables, and bold spices. The dish is cooked until the rice absorbs all the flavors, resulting in a tender, slightly sticky texture with a rich, smoky aroma. It’s a comforting, colorful celebration of Southern flavors and improvisation.
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Calories: 350kcal
Servings: 6
Equipment
- Large, heavy-bottomed pot or Dutch oven
- Chopping board and sharp knife
- Measuring Spoons and Cups
- Ladle or large spoon
Ingredients
- 1 lb Andouille sausage sliced into rounds
- 1 cup long-grain rice rinsed and drained
- 1 can diced tomatoes 14.5 oz can
- 1 bell pepper bell pepper diced
- 2 stalks celery diced
- 3 cups chicken or smoked sausage stock
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper adjust for heat preference
- 1 teaspoon dried thyme
- 4 cloves garlic minced
- 2 tablespoons oil vegetable or olive oil
Instructions
- Dice the onion, bell pepper, and celery, and mince the garlic. Set aside.
- Heat the oil in a large heavy-bottomed pot over medium heat until shimmering, about 1 minute.
- Add the sliced andouille sausage to the pot and cook until browned and crispy at the edges, about 5-7 minutes. Remove and set aside.
- In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes. The mixture should smell sweet and look slightly caramelized around the edges.
- Add paprika, cayenne, and thyme to the vegetable mixture. Cook, stirring, for about 1 minute until the spices are fragrant.
- Stir in the diced tomatoes, sausage stock, and cooked sausage slices. Bring the mixture to a boil, then reduce the heat to low and simmer gently.
- Add the rinsed rice to the simmering broth and stir well to combine. Cover the pot with a lid and cook on low heat for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
- Check the rice; it should be tender and slightly sticky, with a vibrant aroma of spices and smoky sausage. If needed, cook a few more minutes uncovered to evaporate excess liquid.
- Turn off the heat and let the jambalaya rest, covered, for about 5 minutes. Fluff everything with a fork to combine the flavors evenly.
- Spoon the hearty, colorful jambalaya into bowls and serve hot, enjoying the smoky, spicy flavors with every bite.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 900mg | Potassium: 480mg | Sugar: 6g | Vitamin C: 45mg | Calcium: 40mg | Iron: 3mg