Ingredients for Jambalaya With Polish Sausage
- 1 lb Polish sausage, casings removed and sliced
- 1 1/2 cups long-grain white rice
- Jambalaya Spice
- 2 cups chicken broth
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How to Make Jambalaya With Polish Sausage
- Remove Polish sausage from casings and slice into 1/2-inch thick rounds. Brown 1 lb of sausage in a large pot or Dutch oven over medium-high heat for 5-7 minutes, breaking it up with a spoon.
- Add 1 cup chopped onion, 1 green bell pepper (chopped), and 2 celery stalks (chopped) to the pot. Cook until softened, about 5 minutes.
- Stir in 1 tbsp olive oil, 2 cloves minced garlic, 1 tsp paprika, 1 tsp cayenne pepper (or less, to taste), 1/2 tsp dried thyme, 1/4 tsp black pepper, and 1/4 tsp salt. Cook for 1 minute more.
- Add 1 1/2 cups long-grain white rice, 2 cups chicken broth, and 1 (14.5 ounce) can diced tomatoes (undrained).
- Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff with a fork before serving. Garnish with chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
0g
Fat
58g
Carbs
7g
