Smoked Sausage Jambalaya

With Mardi Gras right around the corner, I was inspired to create a homemade Smoked Sausage Jambalaya to bring a little taste of New Orleans to our dinner table. It’s said that the Jambalaya dish origin was created by mixing French and Spanish cuisines together, now considered “American Creole.” Whatever the history, it’s a flavor fest for your tastebuds, a sweet spicy heat and very satisfying and cozy meal. Makes 6-8 servings.

I wanted to keep it as authentic as possible, so I used Poppa Earles Cajun Seasoning that was created and is made right in the heart of “Cajun country.” So, turn that jazz music up and let’s get to cooking. OoooooWeeeee…I GARONTEE it’s gonna be delicious! (Sorry, my Justin Wilson enthusiasm came out of me…must have been all those years growing up watching him on PBS, ha!)

Let’s begin!

Ingredients:

Ingredients:

• 2 tbsp olive oil
• 14-16 oz smoked sausage, sliced or diced
• 2 celery stalks, thinly sliced (about 1 cup)
• 3-4 baby bell peppers, diced (about 1 cup)
• 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano (undrained)
• 2 tsp Poppa Earles Cajun Seasoning (adjust to taste for heat level)
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1/4 tsp salt
• 1 1/2 cups long-grain rice, uncooked (not instant)
• 3 cups chicken broth
• 1 (15.5 oz) can dark red kidney beans, drained

How to make jambalaya

Instructions:

First do some prepping, by dicing and slicing the peppers and celery and set aside. I also like to have the rice measured out and the seasonings laid out.

TIP: Since the seasonings are all added at one time, you could go ahead and measure out each and add to a small bowl.

Place a 5 Qt heavy pot on stove burner, add olive oil and turn heat up to medium-high.Add sausage and cook, stirring occasionally, until brown, about 5 minutes.

Next, add the celery and peppers, stirring and scraping bottom. Continue cooking for another 5-7 minutes, or until veggies have softened. (It should be smelling great by now!)

Add tomatoes and all seasonings, then mix well to incorporate.

Then add the uncooked rice, beans and broth, mixing together well. Bring mixture to a boil, then stir and cover with lid. Reduce heat to low and simmer for 30 minutes.

After first 10 minutes, stir mixture and replace lid for the remaining time.

Scoop into a serving bowl and serve immediately. Makes 6-8 heaping servings.

This recipe is dedicated to Justin Wilson, the “Cajun Cook” from Roseland, Louisiana.Thanks for adding a little “seasoning” to my life with your fun and entertaining PBS show that was part of my early childhood fascination with cooking.

Enjoy!

💜Julie