This one has become a true favorite at our house. The biggest challenge has been playing around with the spice to try and keep it from getting to out of line. I will often throw an extra pepper or onion in. And, to help control the “heat”, I will cut the creole and cayenne back by half. Maybe for your family you won’t need to. If you choose to, those who want heat can go ahead and put some hot sauce on the kick it up individually.
Louisiana Sausage Jambalaya
- Prep Time: 20 mins
- Total Time: 1 hr 5 mins
- Servings: 10
About This Recipe
“Oh Boy, is this one good! It’s a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!”
- 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) cans diced tomatoes with juice
- 3 cups long-grain rice
- 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.