Description
This Red Bean Jambalaya is a hearty and flavorful one-pot dish that’s perfect for a weeknight meal. With smoky sausage, tender vegetables, and fluffy rice, it’s a satisfying and comforting Cajun classic.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 12 oz smoked sausage, cubed
- 2 celery stalks, medium-diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- 1 quart chicken broth
- 2 (15-ounce) cans red beans, drained and rinsed
- 1 (15-ounce) can crushed tomatoes
- 1 1/2 cups uncooked long-grain white rice
- 1 cup green onions, sliced
- Hot sauce, to taste (Crystal or your favorite brand)
Instructions
- Brown Sausage: Heat olive oil in a large pot or Dutch oven over medium heat. Add smoked sausage and cook for 8-10 minutes, or until browned and slightly crispy.
- Sauté Vegetables: Add celery, bell pepper, onion, and garlic to the pot. Cook for 6-8 minutes, or until vegetables are softened.
- Add Remaining Ingredients: Stir in Cajun seasoning, smoked paprika, oregano, chicken broth, red beans, crushed tomatoes, and rice. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper to taste. Cover and cook for 13-15 minutes, or until rice is tender.
- Rest and Serve: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve hot, garnished with green onions and hot sauce.
Notes
- For a spicier jambalaya, add more Cajun seasoning or hot sauce.
- If you don’t have smoked sausage, you can use andouille sausage or another type of smoked sausage.
- If the jambalaya is too thick, add a little more chicken broth or water to reach desired consistency.
- This recipe can be easily doubled or tripled to feed a crowd.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 35mg
