Louisiana Sausage Jambalaya
At a Glance
- Total
- 1 hr 5 min
- Servings
- 10.00 serving(s)
Categories
- Main Course
- Louisiana
- Stovetop
Allergens
- Milk
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Louisiana Sausage Jambalaya brings together 1/2 cup butter, 2 yellow onions, chopped, 4 stalks celery, chopped in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 10 servings.
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Equipment
Large pot
Ingredients
- 1/2 cup butter
- 2 yellow onions, chopped
- 4 stalks celery, chopped
- 5 green onions, chopped
- 1 large green bell pepper, chopped
- 4 cloves garlic, finely chopped
- 1 serrano chili pepper, finely chopped with seeds
- 2 bay leaves
- 1 tablespoon creole seasoning
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon dried thyme, crumbled
- 1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, sliced into 1/2 inch slices,then cut into quartered wedges
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 3 cups long-grain rice
Instructions
Melt butter in large pot over medium-high heat.
Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
Add sausage, broth, tomatoes and rice.
Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
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