Sausage jambalaya
Smoky andouille and kielbasa, the holy trinity of vegetables and Cajun spice cooked right into the rice, a big pot that feeds you for days.
- 60 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $2.60 a serving
- 660 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 yellow onion
- 1 green bell pepper
- 2 stalks celery
- 4 cloves garlic, minced
- 12 oz andouille sausage, 1 package
- 14 oz smoked kielbasa, 1 package
- 2 tsp Cajun seasoning
- 2 cups long-grain white rice, long-grain
- 3 cups chicken broth
- 1 can diced tomatoes, with the juice
- 3 stalks green onions, sliced
- 1 tsp hot sauce, to serve (optional)
From your pantry
- 1 tbsp vegetable oil
- 1 tsp dried thyme
- 2 bay leaves
Each serving has about 660 calories, 23 g protein, 62 g carbs and 36 g fat, and costs about $2.60 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No chicken broth? Vegetable broth or bone broth works.
- No diced tomatoes? Crushed tomatoes work.
- No green onions? Chives work.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the onion, pepper and celery and the garlic. both sausages into ¼-inch coins.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Onion, pepper and celery together are the holy trinity of Cajun cooking. Keep them in one pile.Heat the oil in a or large heavy pot over medium-high. the sausage 6 to 8 minutes, stirring now and then, then scoop it onto a plate.
Dutch oven. A Dutch oven is a heavy pot, usually enameled cast iron, with a tight-fitting lid. It holds heat evenly, so it’s great for soups, stews and anything that simmers a long time.
How you’ll know: Any large, heavy pot with a lid does the same job if you don’t have one.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 7 min
Add the onion, pepper and celery to the fat and cook 6 to 7 minutes, until .
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 7 min
Stir in the garlic, Cajun seasoning and thyme for 1 minute, then add the rice and stir 1 minute until every grain is coated.
Medium heatTimer: 2 min
Pour in the broth and tomatoes, add the bay leaves and sausage, and bring it , scraping the bottom once.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low, and cook 20 to 25 minutes without lifting the lid, until the rice is tender and the liquid is soaked up.
Low heatTimer: 22 min
Dolly’s tip: Resist stirring. It knocks the steam out and turns the rice gummy.Turn off the heat and let it , covered, for 5 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Pull out the bay leaves, fluff the rice with a fork, and scatter the green onions over the top. Serve with hot sauce.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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