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A bowl filled with a colorful rice mixture.
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Jambalaya Rice

Prep Time5 mins
Total Time5 mins
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
  • 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 non-stick cooking spray and place over MEDIUM heat. Add Italian sausage and cook, breaking up with a spoon, until meat is browned and thoroughly cooked. Add celery, peppers, onion, and the garlic. Cook and stir for 4 to 5 minutes, or until vegetables have softened. Add rice, smoked paprika, thyme, oregano, and cayenne pepper; cook and stir 2 minutes more. Add soup and chicken broth. Bring just to boiling then reduce heat, cover and simmer for 20 minutes or until rice is tender.


Calories: 221kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 312mg | Fiber: 1g | Sugar: 1g