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Smoked sausage jambalaya served in a bowl garnished with parsley
Hearty Cajun-style jambalaya with smoked sausage and rice

Smoked Sausage Jambalaya

Author: Flavelo
Recipes Main Courses Quick Meals
Jambalaya is the soul of Louisiana cuisine, a true melting-pot dish where French, Spanish, and African influences meet. A distant cousin of paella, but here the rice cooks together with the smoked sausage, vegetables, and spicy stock, absorbing every flavour. The 'Holy Trinity' (onion, celery, pepper) provides the base, whilst the smoked sausage gives it character.
🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine American (Cajun)

Ingredients

Equipment Needed

  • Large cast iron casserole dish with lid
  • Wooden spoon

Allergen Information

⚠️ Celery

Instructions

1 ✓

Slice the sausage and fry in the oil in the casserole dish until it releases its fat. Remove the sausage but leave the fat in the pan.

Tip: The smoky fat will form the flavour base for the entire dish.
2 ✓

Sauté the chopped onion, celery, and peppers (the Holy Trinity) in the sausage fat for 5-8 minutes.

Tip: Don't brown them, just soften them (sweating).
3 ✓

Add the garlic and spices, stir well, then add the rice. Toast the rice for 1 minute.

Tip: Toasting the rice (pilaf technique) helps the grains stay separate.
4 ✓

Pour in the stock and tomatoes. Return the sausage to the pan. Bring to the boil.

Tip: Scrape up any browned bits from the bottom!
5 ✓

Reduce the heat to the lowest setting, cover, and cook for 20-25 minutes until the rice is tender and has absorbed the liquid.

Tip: DO NOT lift the lid, as the steam escaping is what cooks the rice.

Recipe FAQ

Why did the rice get sticky?
Either you stirred it too much (releasing the starch), or you added too much liquid. Use long-grain rice, and once it's boiling, leave it alone under the lid!

Ingredients

  • 300 g smoked sausage (e.g., Andouille or high-quality cooking chorizo/smoked sausage)
  • 250 g long-grain rice
  • 600 ml chicken stock
  • 1 head onion
  • 2 whole bell peppers (green and red)
  • 2 sticks celery
  • 3 cloves garlic
  • 400 g chopped tinned tomatoes
  • 1 tbsp Cajun spice mix
  • 1 tbsp olive oil