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Home » Food » By Country or Region » North America » America » Easy Weeknight Jambalaya

Easy Weeknight Jambalaya

October 16, 2013 by Kimberly Killebrew · 24 Comments

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Weeknight Sausage Jambalaya Thank you to Pollinate Media Group and Hillshire Brand Company for sponsoring this post. 

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!

Weeknight Jambalaya

Chop up the veggies and garlic.

Jambalaya prep 2

Heat the oil in a large skillet over medium-high heat and saute the veggies for about 6-7 minutes.

Jambalaya prep 4

Jambalaya prep 6

Add the tomatoes with their juice, the Creole seasoning, salt, and hot sauce if using.

Jambalaya prep 7

Stir to combine.

Jambalaya prep 8

Measure the rice.  Long grain rice, like Basmati, really is best.  It doesn’t get as squishy or lump together like short grain rice does.

Jambalaya prep 3

Get out the kielbasa.

Jambalaya prep 1

Cut it into 1-inch chunks.

Jambalaya prep 5

Add the rice, kielbasa, bay leaf, and chicken stock.

Jambalaya prep 9

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.

Jambalaya prep 10

Remove the lid and fluff the rice with a fork.

Jambalaya prep 11

Serve immediately accompanied by the Carpenters’ “Jambalaya (On The Bayou)”

That’s optional, of course.

Weeknight Sausage Jambalaya

5.0 from 3 reviews
Easy Weeknight Jambalaya
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
: The Daring Gourmet, www.daringgourmet.com
Serves: 4
Ingredients
  • 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
Instructions
  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.
3.5.3240

 

Thank you to Hillshire Farms for sponsoring this post.

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24 Comments →

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24 Responses

  1. DeAnna says

    September 19, 2022 at 10:38 am

    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.

    Reply
    • Kimberly Killebrew says

      September 20, 2022 at 7:52 pm

      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/

      Reply
  2. Kyle Melnyk says

    November 27, 2020 at 11:23 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 27, 2020 at 1:17 pm

      Fantastic, Kyle, thanks so much!

      Reply
  3. Kinzie says

    January 4, 2019 at 5:53 pm

    Do you know how many calories per gram of cooked jambalaya when made by this recipe?

    Reply
  4. Rebecca says

    October 17, 2018 at 4:03 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 17, 2018 at 6:29 pm

      Fantastic, Rebecca, I’m so glad to hear that, thank you!

      Reply
  5. Janet Hampton says

    May 22, 2018 at 9:40 pm

    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!!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 22, 2018 at 10:28 pm

      Wonderful, Janet, I’m so glad to hear that, thank you!

      Reply
  6. Benjamin says

    May 22, 2018 at 9:32 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      May 22, 2018 at 9:34 am

      That sounds great, Benjamin, I’m glad you enjoyed it, thanks!

      Reply
  7. Barbara P. says

    July 17, 2017 at 8:36 am

    Hello…I was wondering if this could be made in advance and reheated the next day? Would the rice hold up?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 17, 2017 at 8:59 am

      Hi Barbara, I think that should be just fine.

      Reply
  8. Jackie says

    February 9, 2017 at 10:40 am

    Great recipe, I just will cook the rice separate the next bbc. co time.

    Reply
  9. Traci says

    November 17, 2016 at 3:54 pm

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 17, 2016 at 10:47 pm

      Fantastic, Traci, I’m so glad it was a hit – thank you!

      Reply
  10. Yvonne says

    September 8, 2016 at 6:30 pm

    Made this for supper tonight. Didn’t have a green pepper but had everything else. Will make this again!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 8, 2016 at 7:21 pm

      Fantastic, Yvonne, so glad you enjoyed it, thanks!

      Reply
  11. Pete says

    October 28, 2014 at 12:45 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 28, 2014 at 1:47 pm

      That’s wonderful, Pete, so happy you enjoyed it, thank you!

      Reply
  12. Cynthia says

    October 4, 2014 at 2:03 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 4, 2014 at 2:20 pm

      Hi Cynthia! Any will do the job. I generally prefer pork – better flavor in my opinion – but that’s just personal preference.

      Reply
  13. Chelsea says

    September 17, 2014 at 6:27 pm

    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.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 17, 2014 at 9:35 pm

      Hi Chelsea, thanks! For the more traditional version you’ll also love the New Orleans Jambalaya.

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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