Weeknight Sausage Jambalaya
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This quick and easy Weeknight Sausage Jambalaya recipe doesn’t take any shortcuts with flavor, it’s positively delicious!
As much as I love to cook, it can be challenging to find the time to do it. I know you can relate. I’ve found that to be especially true now that I have two toddlers. And so there are definitely times when I really appreciate the convenience of quick, healthy meals that I can make for my family in a time crunch. Like this one.
So get your Creole on in just 30 minutes with this Weeknight Jambalaya and laissez les bons temps rouler!!
Jambalaya is a traditional Creole dish from New Orleans, though there are also Cajun varieties. It has been said that jambalaya was the South’s attempt at recreating Spanish paella in the New World. Jambalaya can include any one or combination of chicken, crawfish, shrimp, andouille sausage, and diced ham. Cajun varieties have traditionally included oysters, alligator, turtle, and…nutria. If you don’t know what that last one is (I didn’t), educate yourself by googling it. So yes, we’re going to stick with Creole jambalaya.
Whether one or several meats are used, it’s all thrown in with rice, tomatoes, green bell peppers, and – of course – a healthy dose of Creole seasoning. I wanted to make jambalaya with some good sausage (though you can substitute any meat you want). I made a quick dash into Safeway and made my way over to the stash of Hillshire Farm goods. I’ve always enjoyed kielbasa and thought this smoky sausage would work wonderfully in my Jambalaya. It did.
Let’s get to that Weeknight Jambalaya, shall we? Alright!
Easy Weeknight Jambalaya Recipe
Heat the oil in a large skillet over medium-high heat and saute the veggies for about 6-7 minutes.
Add the tomatoes with their juice, the Creole seasoning, salt, and hot sauce if using.
Stir to combine.
Add the rice, kielbasa, bay leaf, and chicken stock.
Stir to combine. Bring the mixture to a boil, reduce the heat to low, cover, and simmer for 25 minutes. Remove from heat and let sit, covered, for 5 minutes.
Remove the lid and fluff the rice with a fork.
Serve immediately accompanied by the Carpenters’ “Jambalaya (On The Bayou)”
That’s optional, of course.
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Weeknight Sausage Jambalaya
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion , chopped
- 1/2 cup diced green bell pepper
- 1/2 cup chopped celery
- 3 cloves garlic , minced
- 1 14.5 oz can diced tomatoes
- 1 1/2 tablespoons Creole Seasoning (click link for our BEST homemade Creole Seasoning!)
- 1/2 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
- 2 cups chicken broth
- 1 bay leaf
Instructions
- 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.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.(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.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
good
Little salty. Maybe use low sodium chicken broth next time? I had to add more cooked white rice to dish.
I am from Louisiana and have made Jambalaya, gumbo, etc for many years. I’ve always used a pre-packaged base roux to make life easier. I had my doubts about this recipe but gave it a try last night. I was impressed! The only change I made was browning the beef sausage before adding to the mix. It was a bit spicy after adding the tobasco sauce plus Tony’s cajun seasoning and lots of black pepper but definitely worth the burn! Great job with this recipe! I will definitely make it again and share with my cajun cooking friends.
Thank you so much, DeAnna, I appreciate the feedback! I’m happy you enjoyed this “quick” version and if you haven’t already seen it, I also have a “proper” jambalaya recipe: https://www.daringgourmet.com/jambalaya/
I have to say this is the best jambalaya by far and easy to make. I added shrimp and scallops makes for an amazing home cooked meal!
Fantastic, Kyle, thanks so much!
Do you know how many calories per gram of cooked jambalaya when made by this recipe?
This turned out amazing. I doubled the recipe and used sausage and left over rotisserie chicken.. I served my family for 6 with seconds and leftovers for me for lunch!
Fantastic, Rebecca, I’m so glad to hear that, thank you!
I did not have celery or canned tomatoes. I used tomato paste mixed with the chicken stock. I had some frozen shrimp and threw it in. Loved it!!!!
Wonderful, Janet, I’m so glad to hear that, thank you!
I made this last night, but I changed it up a bit using some andouille sausage and riced cauliflower instead of rice. Delicious and spicy!
That sounds great, Benjamin, I’m glad you enjoyed it, thanks!
Hello…I was wondering if this could be made in advance and reheated the next day? Would the rice hold up?
Hi Barbara, I think that should be just fine.
Great recipe, I just will cook the rice separate the next bbc. co time.
Made this tonight and it is really good! I added 1/2 a can of pinto beans and 1/2 cup of cooked chicken. Delicious! Thank you!
Fantastic, Traci, I’m so glad it was a hit – thank you!
Made this for supper tonight. Didn’t have a green pepper but had everything else. Will make this again!
Fantastic, Yvonne, so glad you enjoyed it, thanks!
Thank you Kimberly, this is such a fantastic and easy dish.. Made it three times in the past month and it’s excellent every time. And only takes one pot.
That’s wonderful, Pete, so happy you enjoyed it, thank you!
Your recipe is not very clear on the type of Kielbasa sausage used for this recipe. There are many kinds, so which one would you recommend?
Hi Cynthia! Any will do the job. I generally prefer pork – better flavor in my opinion – but that’s just personal preference.
I’m from the south and my dad’s family is from Louisiana and this is legit, for sure. Very quick and easy and great for a weeknight. I added a red bell pepper and made it extra spicy. The rice was still a little crunchy after 25 mins and it was a bit thick so I added a little water and let it go for a few more mins. Will definitely be making again.
Hi Chelsea, thanks! For the more traditional version you’ll also love the New Orleans Jambalaya.