Ingredients for Sausage Jambalaya
- Canola Oil
- Garlic Cloves
- 1 medium onion, chopped
- Green Bell Pepper
- 2 stalks celery, chopped
- Smoked Sausage
- Diced Tomatoes
- Fat Free Chicken Broth
- Kosher Salt
- Dried Thyme
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 bay leaf
- Uncooked Rice
- Scallion
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How to Make Sausage Jambalaya
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
- Add 2 cloves minced garlic, 1 chopped onion, 1 chopped green bell pepper, and 2 chopped celery stalks. Cook for 5 minutes, stirring frequently, until softened.
- Add 1 pound of sliced andouille sausage and cook for another 3 minutes, stirring often, until lightly browned.
- Stir in 1 (28 ounce) can of crushed tomatoes, 2 cups of chicken broth, 1 teaspoon of salt (or to taste), 1 teaspoon of dried thyme, 1/2 teaspoon of cayenne pepper (or more, to taste), and 1 bay leaf.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, stirring occasionally.
- Add 1 cup of long-grain white rice and stir to combine. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed, stirring occasionally.
- Remove the bay leaf. Season with additional salt and freshly ground black pepper to taste.
- Stir in 2 thinly sliced scallions. Fluff the jambalaya with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
13g
Fat
33g
Carbs
9g
