Classic Sausage and Rice Jambalaya


Delight in the vibrant flavors of Classic Sausage and Rice Jambalaya, a beloved dish from the heart of Louisiana. This one-pot wonder combines spicy sausage, tender rice, and an aromatic mix of vegetables and spices. Perfect for any occasion, this jambalaya brings the spirit of Creole cuisine to your kitchen.

Classic Sausage and Rice Jambalaya

Preparation and Cooking Times

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour

Servings and Serving Size

  • Servings: 6
  • Serving size: 1 bowl (about 350ml)

Nutritional Information (per serving)

  • Calories: 380
  • Protein: 20g
  • Fat: 18g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Sodium: 950mg


  • 300g (10.5oz) smoked sausage, sliced
  • 1 large onion, chopped (approx. 150g or 5.3oz)
  • 1 green bell pepper, diced (approx. 120g or 4.2oz)
  • 2 celery stalks, diced (approx. 100g or 3.5oz)
  • 3 cloves garlic, minced
  • 400g (14oz) canned diced tomatoes
  • 1.5 liters (6 cups) chicken broth
  • 300g (1.5 cups) long-grain rice
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Method of Preparation

  1. In a large pot, heat the olive oil over medium heat. Add the sausage slices and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
  2. In the same pot, add the onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Stir in the diced tomatoes, thyme, oregano, smoked paprika, cayenne pepper, and bay leaves. Cook for 2-3 minutes to let the flavors meld.
  4. Add the chicken broth and bring to a boil. Stir in the rice and return the sausage to the pot. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.
  5. Remove from heat and let the jambalaya sit, covered, for 5 minutes. Season with salt and pepper to taste.
  6. Remove the bay leaves and discard. Fluff the jambalaya with a fork and garnish with fresh parsley. Serve hot.

Tips for Culinary Success

  • For an authentic touch, use Andouille sausage for its distinct smoky flavor.
  • Adjust the amount of cayenne pepper to suit your desired spice level.
  • Avoid stirring the rice too often while it cooks to prevent it from becoming mushy.

Frequently Asked Questions (FAQs)

  1. Can I make this jambalaya ahead of time? Yes, this dish can be made in advance and stored in the refrigerator for up to 3 days. Reheat on the stove over medium heat.
  2. Can I freeze Sausage and Rice Jambalaya? Absolutely! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
  3. What other proteins can I add? You can add shrimp, chicken, or even a combination of all three for a richer dish.
  4. Can I use brown rice instead of white rice? Yes, but adjust the cooking time and liquid accordingly, as brown rice takes longer to cook.

Indulge in the rich and savory flavors of Classic Sausage and Rice Jambalaya, a dish that captures the essence of Creole cooking. With its perfect blend of spices, hearty sausage, and tender rice, this jambalaya is sure to become a staple in your culinary repertoire. Enjoy the warmth and comfort of this timeless Louisiana favorite.