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Nutrition Facts
Serving Size 1 (357g) Recipe makes 10 servings
Calories 562
Calories from Fat 259		(46%)
Amount Per Serving		%DV
	Total Fat 28.9g	44%
	Saturated Fat 12.6g	63%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 63mg		21%
Sodium 1271mg		52%
Potassium 585mg		16%
Total Carbohydrate 54.8g		18%
	Dietary Fiber 2.5g	10%
	Sugars 4.3g
Protein 19.9g		39%
detailed view... how is this calculated?

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Louisiana Sausage Jambalaya

Recipe #98137 | 1¼ hours | 20 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Grace Lynn
Aug 18, 2004

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!

SERVES 10 (change servings and units)

Ingredients

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 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) can diced tomatoes with juice
3 cups long-grain rice

Directions

1
Melt butter in large pot over medium-high heat.
2
Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
3
Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
4
Add sausage, broth, tomatoes and rice.
5
Bring mixture to simmer.
6
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.

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Featured Reviews for This Recipe

From: jrivera

On Jan 27, 2009

This will be my new jambalaya recipe. I used the box stuff before and this was so much better, and I felt a little better about feeding it to my family. I did not have a green pepper so I left it out and I used a can of diced tomatoes with green chilis, so I left out the serrano pepper, and it was plenty spicy. I also used smoked sausage. Thanks for a great recipe!

0 people found this review helpful

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From: Cook In Southwest

On Nov 26, 2008

I cut the recipe in half as I didn't want 10 servings. I have to admit I substituted the sausage. I used bulk breakfast sausage, like Jimmy Deans but different brand. I also altered the method. I browned the sausage then added the veges. Because I had the fat from the sausage, I reduced the butter to 1 Tbsp. I also used a whole can of tomatoes, in spite of cutting the recipe in half, as others had commented that more liquid was required and didn't want to save 1/2 the can of tomatoes. I actually had to add liquid to about double the recipe amount to get the rice done and soft. It was a great tasting recipe, (I would have preferred it to be spicier) but I got no compliments, no doubt due to the fact it took too long to get done. I'm not saving this to my "favorites" folder, but it's worth a try if you want a substitute for the boxed stuff.

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From: cleogrl

On Jun 28, 2005

This is a GREAT recipe--one that my picky 12-year-old begs for at least once a week. It makes a big batch, but the leftovers are always gone quickly--it reheats great. We toned down the spiciness a bit--we cut the creole seasoning and cayenne pepper in half and ommitted the serrano chile. (We made it full strength the first time and it was a bit much for our wimpy tastebuds). It still has enough heat to satisfy. Very easy to make, and is now our family favorite.

3 people found this review helpful

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From: Katie Kat

On Jul 10, 2005

we omitted the serrano because our grocery store near here didn't have em and i had some leftover chorizo so i added that with a pound of the smoked sausage. turned out GREAT, needed to add a little extra chicken broth though. thanks for the recipe!

2 people found this review helpful

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