Jambalaya with Smoked Sausage

This shop/post has been contributed –  All opinions are mine alone 

Jambalaya is a classic Louisiana dish, loved by many people. It can feature lots of different ingredients, including a range of different meats, fish and seafood. One ingredient that’s usually present is some kind of smoked sausage. It’s a very flexible dish, and even when you include smoked sausage every time, you have a huge number of varieties to try it with. Pork andouille sausage is popular in Cajun food, but you could try out a Spanish chorizo or even a Polish kielbasa. I’ve used a chicken adouille that is a much healthier and just as delicious version of the pork sausage.  In this version of jambalaya, pick your favorite type of smoked sausage to make it the main feature. It’s ideal if you’re not that keen on seafood. If you’re extra dedicated, you can even smoke your own sausage.

Ingredients (Serves 4-6):

  • 1lb sausage, already smoked or unsmoked
  • 1lb ground beef  
  • 1 green bell pepper, chopped
  • Half a cup of green onion
  • 5 crushed garlic cloves
  • 1 can of tomatoes
  • Pinch of salt
  • Pinch of pepper
  • 1 tablespoon of Cajun seasoning
  • 1 cup of rice (uncooked)
  • 1.5 cups of water

Smoking Your Sausage

Buying smoked sausage is easy and convenient, and you can make sure you get one you like. But if you’re feeling experimental or you love to smoke things, you should consider smoking your sausage yourself. If you don’t already own a smoker, take a look at https://electricsmokercenter.com/brinkmann-gourmet-smoker-grill-review-best-buy/ for an example of one of the most popular products. You can get a combination smoker and grill, which makes BBQ super easy. (I want one of these!!)  Your smoker should make smoking sausage and other meats easy, infusing your food with smokey flavor.  We use a smoker at our house for all kinds of deliciousness!  

Cooking the Jambalaya

Now your smoked sausage is ready to go, cook it fully in a casserole dish or Dutch oven until it has browned. Take it out of the pan and set it aside, draining off the fat. Next, combine the beef  with the pepper, onion and garlic and fry them until the beef browns. Pour in the tomatoes and add the seasoning and your smoked sausage.

Put the lid on and bring your mixture to the boil, then let it simmer for around 20 minutes. Pour in your cup of rice and water and stir well. I like to use chicken broth instead of the water for some extra flavor. Cover to keep the liquid in and simmer for about 25 minutes or until the rice is cooked through.

Adjusting the Recipe

This recipe is very flexible, allowing you to easily make whatever changes you want. That’s the great thing about jambalaya. You could use broth instead of water, add some more spices, such as cumin, and perhaps replace the beef with other meats such as ham. You can also try chicken, shrimp and other types of seafood and, of course, try some different types of smoked sausage. With your own smoker, you can smoke your sausage to your satisfaction.  Check out these ideas:

http://amazingribs.com/recipes/hot_dogs_and_sausages/smoking_and_grilling_sausages.html for some smoked sausage tips.

Experiment with this recipe to discover a combination of flavors that you love. It’s so simple and perfect for a midweek meal, just add a quick salad and you’re ready for dinner!









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4 Responses to Jambalaya with Smoked Sausage

  1. My wife is from south Louisiana and this looks really tasty! If you’re not a seafood fan, chicken and sausage is a popular seafood free version!

  2. Pingback: Easy Louisiana Red Beans and Rice - The Lazy GastronomeThe Lazy Gastronome

  3. Tiffany says:

    My family (even kids) loves anything with cajun seasoning so this was a big hit!

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