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Cajun Andouille Sausage Jambalaya with Bell Peppers and Rice
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Course Main Course
Cuisine Cajun
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Measuring Cups

Ingredients
  

  • 12 oz Andouille sausage, sliced into rounds
  • 2 bell peppers (1 red, 1 green), diced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 (14 oz) can diced tomatoes, drained
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • Chopped parsley for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until lightly browned on both sides, about 5 minutes. Remove the sausage and set it aside.
  • Add the onion, celery, and bell peppers to the same pot. Cook for 4 to 5 minutes until the vegetables begin to soften. Stir in the garlic and Cajun seasoning and cook for 1 minute more.
  • Return the sausage to the pot. Add the rice, drained diced tomatoes, and chicken broth. Stir once to combine, then bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
  • Spoon into bowls and top with chopped parsley.

Notes

For extra smoky flavor, let the sausage brown well before removing it from the pot. If the rice looks dry near the end of cooking, add a splash of broth rather than stirring too much. Leftovers reheat nicely in a covered skillet with a little water to loosen the rice. You can swap one bell pepper for a poblano if you want a milder heat level without changing the overall dish.
Course: Main Course
Cuisine: Cajun
Equipment: Large Pot, Wooden Spoon, Measuring Cups