Jambalaya
Warm, comforting and full of Louisianna flavors. This one-pot Jambalaya is a great weeknight meal. Yields about 12 cups finished Jambalaya, for approximately 6 large main dish (2 cup) servings, 8 servings of 1 1/2 cups each, or many more if it's being used as a side dish!
Servings people
Ingredients
- 2 ½ cups white rice
- 5 cups water
- 3 tablespoons butter
- 1 green pepper, diced
- 1 medium yellow or white onion, chopped
- 1 bunch green onions, sliced
- 2 stalks celery, finely diced
- 12 ounces high quality smoked sausage *could be anywhere around that measurement depending on the package you buy. Shoot for somewhere between 8-12oz.
- 8 ounces ham
- 5 cloves garlic, finely minced or pressed
- 8 oz can tomato sauce
- Tony Chachere's Creole Seasoning or other creole seasoning of choice
- kosher salt and black pepper to taste
Instructions
Cook Rice
- We're just cooking white rice here- if you have a go-to method, feel free to use it. You could also cook in a rice cooker if this fits your capacity. Place rice in large stock pot and rinse first. To rinse, add some cool water and swirl rice around, then carefully discard the cloudy water. Repeat this processes a couple times, drain well and then add the 5 cups cooking water. Bring rice to a simmer on the stove top. Reduce heat to a low simmer, cover, and cook for 20 minutes. After 20 minutes, remove from heat and set aside.
Cook Jambalaya
- Heat a large pot like a dutch oven (my preference), or an extra large skillet (at least 14" - this recipe makes a LOT of jambalaya!) to medium heat on the stove top. Add butter to melt and coat pan. Add green pepper, onion, green onion, and celery to pot. Saute, stirring occasionally until softened, about 10 minutes.
- Cut sausage and ham into 1" pieces and place in a food processor. Pulse just a few times to roughly chop. You're not making ground meat, just rough chopping. Alternately, you can use a knife and cut it into very small bite-sized pieces.
- When vegetables are tender, add garlic and sausage/ham mixture. Cook, stirring occasionally, for about 10 minutes.
- Add tomato sauce and 1 ½ teaspoon creole seasoning and stir everything well.
- Add cooked rice to pan and stir to combine.
- Lastly you'll season to taste. This varies depending on what brand Creole seasoning you are using, the salt content of your sausage and ham, and your personal preference. If you are using Tony's with salt, continue seasoning, being careful to not over-salt. If using salt-free Tony's, add flavor until sufficient to your liking, and season with additional salt and pepper if necessary.
- Serve immediately.
Nutrition
Serving: 1.5Cups, Calories: 463kcal, Carbohydrates: 51g, Protein: 16g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 59mg, Sodium: 885mg, Potassium: 394mg, Fiber: 2g, Sugar: 2g, Vitamin A: 384IU, Vitamin C: 16mg, Calcium: 42mg, Iron: 2mg
Calories: 463kcal
Cost: $15
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