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Sausage Jambalaya

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Using only the freshest ingredients, this jambalaya recipe will satisfy any hungry family. Made with smoked sausage and placed on a bed of white rice, you won't leave the dinner table hungry. Courtesy of Amanda from Amanda's Cookin', try her Sausage Jambalaya for something new and delicious.


  • 12 ounces smoked andouille sausage or other smoked sausage, cut into 1/4-inch slices
  • 1/2 green bell pepper, coarsley chopped
  • 1/2 cup onion, finely chopped
  • 2 teaspoons garlic, minced
  • 1 can (15-ounces) diced tomatoes
  • 1 cup reduced sodium chicken broth
  • 1 1/2 cup cooked rice
  • 2 teaspoons fresh thyme, finely chopped or 3/4 teaspoon of dried thyme leaves
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1/8 teaspoon cayenne pepper, or to taste


  1. Cook the sausage, bell pepper, onion and garlic in a large saute pan over medium high heat. Stir occasionally for 3 minutes or until the sausage is lightly browned but not thoroughly cooked.
  2. Stir in the remaining ingredients. Cook uncovered, stirring occasionally, for 7 minutes or until the liquid is just about absorbed.

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I love sausage and peppers so naturally I'm going to try this out. I have a question, though. In the photo, the jambalaya mixture is spooned over the cooked rice. In the instructions, it's implied that the cooked rice is added to the dish and cooked for an additional seven minutes along with the tomatoes and broth. Wouldn't using cooked rice render it almost overcooked? In traditional jambalaya, the rice is added during the cooking process to make something like paella as Zeemer points out. It sounds great, though, whichever way it's served.

While reading the ingredients of this Sausage Jambalaya, I can't help but compare this dish to paella, a Spanish dish made of rice mixed with pork and sea foods. But what is distinct about cajun cuisine is that the sausage is always present in their recipe. Any kind of sausage. This type of food preparation where the meat, sea foods, and vegetables are placed on top of the rice is called toppings where I live which I find a good idea. "Jambalaya, crawfish pie, and fillet gumbo, for tonight I'm gonna see my cheri mio." That's a country song I used to sing when I was in university, and it's good.


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