Easy Weeknight Jambalaya
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • ½ cup diced green bell pepper
  • ½ cup chopped celery
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1½ tablespoons good Creole Seasoning
  • ½ teaspoon salt
  • 1 teaspoon hot sauce or more according to heat preference (optional)
  • 1 (14 oz) package Hillshire Farm Polska Kielbasa, cut into 1-inch chunks
  • 1 cup long grain rice (e.g., Basmati)
  • 1 (14 oz) can good quality chicken broth (about 2 cups)
  • 1 bay leaf
  1. Melt the butter over medium-high heat and saute the onions, bell peppers, celery and garlic for about 7 minutes. Add the tomatoes and their juice, Creole seasoning, salt, and hot sauce if using. Stir to combine.
  2. Add the kielbasa, rice, chicken broth, bay leaf and stir to combine. Bring to a boil, reduce the heat to low, cover and cook for 25 minutes or until the rice is tender.
  3. (Try to avoid removing the lid while it's cooking) Remove from heat and let it sit, covered, for 5 minutes. Then fluff the rice with a fork. Serve immediately.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/weeknight-jambalaya/