Ingredients for Louisiana Sausage Jambalaya
- 2 tablespoons butter
- Yellow Onions
- Celery
- 2 green onions, chopped
- Green Bell Pepper
- 3 cloves garlic, minced
- Serrano Chili Pepper
- 2 bay leaves
- 1 tablespoon Creole seasoning
- Ground Cayenne Pepper
- Dried Thyme
- Andouille Sausages
- Chicken Broth
- Diced Tomatoes With Juice
- Long Grain Rice
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How to Make Louisiana Sausage Jambalaya
- Melt 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat.
- Add 1 medium chopped onion, 2 chopped green onions, 1 chopped green bell pepper, 3 minced cloves garlic, 1 minced serrano chile (remove seeds for less heat), 2 bay leaves, 1 tablespoon Creole seasoning, 1/2 teaspoon cayenne pepper (or to taste), and 1 teaspoon dried thyme.
- Cover and cook, stirring occasionally, until vegetables are tender, about 15 minutes.
- Add 1 pound sliced Andouille sausage, 2 cups chicken broth, 1 (28 ounce) can crushed tomatoes, and 1 cup long-grain white rice.
- Bring the mixture to a simmer, stirring to combine.
- Reduce heat to low, cover, and cook for 30-45 minutes, or until the rice is very tender and the liquid is absorbed, stirring occasionally. Check the rice halfway through and add a little more broth if needed to ensure it cooks properly.
- Remove from heat and let stand, covered, for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
14g
Fat
63g
Carbs
17g
