Jambalaya Rice
Add big flavor to your menu with this zesty Jambalaya Rice. This Cajun-inspired rice recipe is filled with sausage, onions, peppers, and garlic to create a satisfying and delicious side dish.
Prep Time4 minutes mins
Cook Time26 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Cajun
Servings: 8
Calories: 221kcal
- 6 ounces bulk hot Italian sausage 2 links, casings removed
- 2 stalks celery diced
- ¾ cup diced red bell pepper (½ small red bell pepper)
- ¾ cup diced yellow bell pepper (½ small yellow bell pepper)
- ½ cup diced onion
- 1 teaspoon minced garlic
- 1 ¼ cups long grain white rice
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ⅛ teaspoon cayenne pepper or to taste
- 10.5 ounce can condensed cream of mushroom or cream of chicken soup
- 2 ¼ cups low-sodium chicken broth
Coat a 12-inch skillet with nonstick cooking spray and place over MEDIUM heat. Add the Italian sausage and cook, breaking up with a spoon, until browned and thoroughly cooked. Add the celery, peppers, onion, and the garlic. Cook and stir for 4 to 5 minutes, or until vegetables have softened.
Add the rice, smoked paprika, thyme, oregano, and cayenne pepper; cook and stir 2 minutes more.
Add the soup and chicken broth. Bring just to boiling then reduce the heat to LOW, cover, and simmer for 20 minutes or until the rice is tender.
Calories: 221kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 312mg | Fiber: 1g | Sugar: 1g