Jambalaya

20 mins
Serves 1
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Directions

  1. 1Sauté the sausage in butter until nicely browned.
  2. 2Sauté the sausage in butter until nicely browned.
  3. 3Sauté the sausage in butter until nicely browned.
  4. 4Remove the sausage from the pan.
  5. 5Remove the sausage from the pan.
  6. 6Remove the sausage from the pan.
  7. 7Add the holy trinity (onion, bell pepper, and celery) to the pan.
  8. 8Add the holy trinity (onion, bell pepper, and celery) to the pan.
  9. 9Add the holy trinity (onion, bell pepper, and celery) to the pan.
  10. 10Add more butter or oil if needed.
  11. 11Add more butter or oil if needed.
  12. 12Add more butter or oil if needed.
  13. 13Add garlic, salt, and pepper.
  14. 14Add garlic, salt, and pepper.
  15. 15Add garlic, salt, and pepper.
  16. 16Push the vegetables aside and cook out the tomato paste.
  17. 17Push the vegetables aside and cook out the tomato paste.
  18. 18Push the vegetables aside and cook out the tomato paste.
  19. 19Add one small can of diced tomatoes.
  20. 20Add one small can of diced tomatoes.
  21. 21Add one small can of diced tomatoes.
  22. 22Season with Cajun seasoning, garlic powder, onion powder, parsley, oregano, and basil.
  23. 23Season with Cajun seasoning, garlic powder, onion powder, parsley, oregano, and basil.
  24. 24Season with Cajun seasoning, garlic powder, onion powder, parsley, oregano, and basil.
  25. 25Return the sausage to the pan.
  26. 26Return the sausage to the pan.
  27. 27Return the sausage to the pan.
  28. 28Add one cup of long grain rice.
  29. 29Add one cup of long grain rice.
  30. 30Add one cup of long grain rice.
  31. 31Pour in two cups of chicken broth.
  32. 32Pour in two cups of chicken broth.
  33. 33Pour in two cups of chicken broth.
  34. 34Bring to a boil, then lower the heat and cover.
  35. 35Bring to a boil, then lower the heat and cover.
  36. 36Bring to a boil, then lower the heat and cover.
  37. 37Cook for 20 minutes without touching.
  38. 38Cook for 20 minutes without touching.
  39. 39Cook for 20 minutes without touching.

Ingredients

  • butter
  • butter
  • butter
  • 1 package Johnsonville New Orleans Smoked Sausage
  • 1 package Johnsonville New Orleans Smoked Sausage
  • 1 package Johnsonville New Orleans Smoked Sausage
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • garlic
  • garlic
  • garlic
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 6 ounces tomato paste
  • 6 ounces tomato paste
  • 6 ounces tomato paste
  • 14 ounces diced tomatoes
  • 14 ounces diced tomatoes
  • 14 ounces diced tomatoes
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons Cajun seasoning
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • parsley
  • parsley
  • parsley
  • oregano
  • oregano
  • oregano
  • basil
  • basil
  • basil
  • 1 cup long grain rice
  • 1 cup long grain rice
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth

Equipment

panspatulalid

Tips

  • You can also add chicken and shrimp to this recipe.
  • Do not touch the pan for 20 minutes once it's covered and boiling.
Jambalaya | Clip Recipe