Sausage Jambalaya

Sausage Jambalaya

Sausage Jambalaya


Makes 6 to 8 servings


2 tablespoons butter
4 cups chopped onions
1 cup chopped seeded green bell pepper
8 ounces reduced-fat deli-style ham, chopped
1/4 cup chopped fresh parsley
4 cloves garlic, minced
1 pound smoked sausage, cut into 1/2-inch-thick slices
3 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper
1/4 teaspoon ground cloves
1-1/2 cups uncooked long-grain white rice
3 cups beef broth
3 whole tomatoes, seeded and chopped


  1. Melt butter in Dutch oven over medium-low heat. Add onions, bell pepper, ham, parsley and garlic. Cook and stir 15 minutes or until vegetables are tender.
  2. Add sausage, bay leaves, salt, black pepper, chili powder, thyme, ground red pepper and cloves. Cook 20 minutes or until sausage is browned.
  3. Stir in rice. Cook, stirring constantly, 5 to 10 minutes until rice is lightly browned. Stir in beef broth. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 30 minutes. Remove bay leaves; discard.
  4. Transfer jambalaya to large serving bowl. Sprinkle with tomatoes just before serving. Garnish as desired.

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