Spiced with creole flavors, this Spicy Jambalaya with Sausage is so simple to make homemade!
You know that famous boxed mix that offers a few different Louisiana favorites? Well, I’m not a fan of red beans and rice, but I do love me some Jambalaya! As a matter of fact we all do. Although this isn’t necessarily an authentic version, it’s one of our favorites. I combined a couple of different recipes to come up with one that would work for us. We don’t place shrimp in ours because of Kelsie’s allergy, but don’t let that stop you from adding it to your own.
This Spicy Jambalaya with Sausage is simple to make, and ready in 30 minutes. No reason now not to enjoy this delicious Cajun favorite any night of the week!
Spicy Jambalaya with Sausage
- 2 1/2 cups water
- 1 can diced tomatoes 14 oz
- 1 can tomato sauce 8 oz
- 1/2 pound of fully cooked smoked sausage cut into 1/4-inch slices
- 1 cup long grain rice
- 3 tablespoons diced onion
- 1 tablespoon dried parsley
- 1 beef bullion cube
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
Cook your sausage and set it aside.
In a large pot, combine your water, diced tomatoes, tomato sauce, diced onion, parsley, beef bullion cube, thyme, garlic powder, black pepper, cayenne pepper, and salt.
Stir and heat to boiling.
Stir in your rice, and reduce heat to low.
Simmer for 20 to 25 minutes, until the rice is cooked through.
When rice is cooked, toss in your sausage, and serve.