Quick Sausage Jambalaya

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When my husband & I were first married we ate a lot of, dare I say, box dinners! Yikes, I know.  Well, they were quick fixes after a long day of school & work for the both of us.  We loved the Zatarain’s Jambalaya, but haven’t had it in forever & recently when my husband asked me to make some jambalaya, I figured now was a good time to make the dish homemade.

After looking at several different recipes, this is the version I have come up with.  We LOVED it!  My husband even said it was better than the box!  I sure hope so!  Haha!  It has a good heat to it & loads of flavor.  And honestly this recipe is pretty quick to throw together.  Probably the same time as the box, but way fresher & better!  This is definitely taking place of the box dinner.

Side note: My Dad is from Louisiana, & said it tasted pretty good!  I guess that means it’s legit.  A little spicy for our little kids, but a little ranch or sour cream remedies that just fine.  Enjoy!

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Quick Sausage Jambalaya

Yield 6 Servings

Ingredients

• 1 (13oz) pkg chicken sausage/kielbasa cut into pieces
• 1/2 small onion, chopped
• 1 green pepper, chopped
• 4 garlic cloves, minced
• 1 1/2 tsp paprika
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1-14.5 oz can small diced tomatoes, whole/undrained
• 1 cup chicken broth (or 1 cup water + 1 tsp bouillon)
• 1 1/2 cups Minute Rice (white or brown)
• 1 Tbsp Canola Oil

Instructions

1. In a large skillet with a small amount of oil, brown sausage.
2. Add onion, pepper, & garlic to the sausage & saute for 5 minutes until softening & starting to get translucent.
3. Add spices all at once. Stir until fragrant (30 seconds.)
4. Add the whole can of tomatoes, broth & rice. Bring to a boil. Cover & simmer 7-10 minutes or until the rice is cooked & most of the liquid is absorbed. Serve hot & enjoy!

Recipe Notes

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