Sausage Jambalaya

Is this one good! Its a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!


  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 packages kielbasa sausageor andouille sausage, chopped into half moons
  • 1 onionchopped
  • 1/2 bell pepperchopped
  • 2 stalks celerychopped
  • 4 cloves of garlicminced
  • 3/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 3/4 teaspoon cajun seasoning
  • 1/4 teaspoon italian seasoning
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 2 cups long grain rice
  • 2 (8 ounces) cans tomato sauce
  • 2 cups chicken stockbouillon based


  • preheat the oven to 375 degrees.
  • heat a dutch oven over high heat.  once hot, add the oil and then the butter.  carefully add the sausage to the oil and butter mixture.
  • let the sausage sit for a few minutes, to allow the sausage to brown and caramelize.
  • toss until sausage is browned and remove from the pan to a plate.
  • add in the veggies – onion, bell pepper, celery and garlic to the sausage drippings.  sprinkle the seasonings  – paprika, garlic powder, onion powder, cumin, cajun seasoning, italian seasoning and bay leaves (which i added to a bowl) over the veggies along with salt/pepper to taste.  add in the tomato paste as well and saute for a couple minutes.
  • stir in the rice until it is coated with everything in the pot.  saute for a few more minutes until the veggies are tender.
  • add in the liquids – tomato sauce and chicken broth.
  • add in the reserve sausage
  • stir all of the ingredients together and taste the mixture.  season with salt/pepper to taste, (if needed) and bring the mixture to a boil.
  • turn off the heat, cover the pot with the lid and place it in the preheated oven for 25 – 30 minutes or until the rice is tender and has absorbed all the liquid.  wait a few minutes before removing the lid and fluffing the rice.

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