Smoked Sausage Jambalaya
Enjoy the traditional Creole and Cajun flavors with our recipe for Smoked Sausage Jambalaya. Sausage, veggies and rice are seasoned with thyme and cayenne and cook together in one pot for perfectly blended flavor and easy clean up.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
0.5 pound smoked pork sausage, thinly sliced
1 can (14.5 ounces) no salt added diced tomatoes, undrained
1.5 cups Swanson® Chicken Broth
0.5 teaspoon dried thyme leaves, crushed
0.5 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked long grain white rice
4 green onion, chopped (about 1/2 cup)
3 cloves garlic, minced
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
0.5 pound smoked pork sausage, thinly sliced
1 can (14.5 ounces) no salt added diced tomatoes, undrained
1.5 cups Swanson® Chicken Broth
0.5 teaspoon dried thyme leaves, crushed
0.5 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked long grain white rice
4 green onion, chopped (about 1/2 cup)
Instructions
Heat the oil in a 12-inch skillet over medium heat. Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.
Add the sausage to the skillet and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring often. Remove and discard the bay leaf.
Increase the heat to medium-high. Stir the rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Stir in the green onions and serve.
Add the sausage to the skillet and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring often. Remove and discard the bay leaf.
Increase the heat to medium-high. Stir the rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Stir in the green onions and serve.
Smoked Sausage Jambalaya
Print
Enjoy the traditional Creole and Cajun flavors with our recipe for Smoked Sausage Jambalaya. Sausage, veggies and rice are seasoned with thyme and cayenne and cook together in one pot for perfectly blended flavor and easy clean up.
Instructions
Heat the oil in a 12-inch skillet over medium heat. Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.Add the sausage to the skillet and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring often. Remove and discard the bay leaf.Increase the heat to medium-high. Stir the rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Stir in the green onions and serve.
Ingredients
1 tablespoon olive oil3 cloves garlic, minced1 large onion, chopped (about 1 cup)1 large green pepper, chopped (about 1 cup)2 stalks celery, chopped (about 1 cup)0.5 pound smoked pork sausage, thinly sliced1 can (14.5 ounces) no salt added diced tomatoes, undrained1.5 cups Swanson® Chicken Broth0.5 teaspoon dried thyme leaves, crushed0.5 teaspoon cayenne pepper1 bay leaf1 cup uncooked long grain white rice4 green onion, chopped (about 1/2 cup)
