Description
This hearty Red Bean Jambalaya combines smoky sausage, tender vegetables, and savory spices for a classic Creole dish rich in flavor and tradition. Perfectly cooked rice absorbs the vibrant broth, creating a satisfying one-pot meal ideal for family dinners or gatherings.
Ingredients
Scale
Sausage and Oil
- 1 tablespoon olive oil
- 12 oz. smoked sausage, cubed
Vegetables
- 2 celery stalks, medium-diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup green onion, sliced
Spices and Seasonings
- 2 tablespoons cajun seasoning
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
Liquids and Staples
- 1 quart chicken broth
- 2 (15 oz) cans red beans, drained
- 1 (15 oz) can crushed tomatoes
- 1 1/2 cups white rice
- 1 bottle hot sauce (Crystal preferred)
Instructions
- Brown Sausage: Heat olive oil in a heavy-bottomed pot over medium heat. Add the cubed smoked sausage and cook for 8-10 minutes, stirring occasionally, until the sausage is deeply caramelized and browned on all sides, enhancing its flavor.
- Sauté Vegetables: Add the diced celery, green bell pepper, yellow onion, and minced garlic to the pot with the sausage. Cook for 6-8 minutes, stirring frequently, until the vegetables have softened and the mixture is fragrant.
- Add Ingredients and Spices: Stir in the drained red beans, crushed tomatoes, white rice, cajun seasoning, smoked paprika, dried oregano, and chicken broth. Mix everything thoroughly to combine all flavors.
- Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low to maintain a gentle simmer. Season with salt and pepper to taste. Cover the pot and cook for 13-15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Rest: Remove the pot from heat, keeping it covered, and let the jambalaya rest for 5 minutes. This allows the flavors to meld and the rice to finish cooking perfectly.
- Serve: Stir the jambalaya gently, then garnish with sliced green onions and a generous amount of hot sauce. Serve hot for a comforting and flavorful meal.
Notes
- Use smoked sausage for depth of flavor; andouille sausage is traditional but any smoked sausage works.
- Adjust the amount of hot sauce to your preferred spice level.
- Make sure to drain the canned red beans well to avoid excess liquid.
- Resting the jambalaya after cooking helps achieve the perfect texture and melds the flavors.
- This dish reheats well and makes great leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
