This Jambalaya recipe is budget friendly, using only smoked sausage, but its easy to add what ever "meats" your fancy. The spicy flavor is subtle in this dish and will keep you warm all winter, and still be a summer party favorite.
- 2 1/2 cups uncooked white rice
- 1 1/2 - 2 lbs. Smoked Sausage cut into diagonal slices (add different diced raw meats to the mix if desirable)
- 12 oz. can diced or stewed tomatoes
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 t. red pepper flakes
- 2 t. Cajun seasoning
- 1 cup of any beans of choice (I prefer black beans normally)
- 1/2 T. each of: basil, oregano parsley, garlic powder, onion powder, red pepper flakes.
- 1 T. Cracked black pepper
- 1 pk. taco seasoning or 1 T. chili powder
- Annato or sazone for desired color
- 3 T. olive oil
- About a gallon of water
- 3 cups meat stock/broth of choice
- Salt to taste
In a large kettle, add olive oil and annato or sazone on medium- medium high heat.
Add meats and brown in oil.
Add the remaining ingredients, being sure you add enough water to the mix to completely cover all other ingredients like soup.
Bring to a boil for about 10 minutes. The jambalaya should have thickened a lot. Add broth and more water if needed, reduce heat to medium low, cover and cook about 30 minutes.
***You can decide whether you want your jambalaya to have a thicker consistency than this photo by adding more liquid in the end.