A one pot Cajun rice dish that originated in Louisiana. This dish consist of beef andouille sausage, bell peppers, and corn! This dish is absolutely so easy to make and full of flavors. There are so many ways to make this dish, however, I found this one is the best! I also made a spicy Louisiana sauce that paired so good with this dish!!
Jambalaya is a one pot rice dish that is popular in Louisiana. This dish consists of key flavors of creole and Andouille sausage.
There’s so many different ways of making jambalaya. I came up with my own version and I find it the very best. Having a balance of the right amount of flavors and texture is important when making this dish! I’ve incorporated almost everything as what an authentic jambalaya calls for, only leaving the Cajun seasoning out. I did this because I have little kids and Cajun seasoning would make the dish spicy. By all means if you like a little kick to your dish, definitely add Cajun!
This dish was first introduced by my mother in law. My husband was born in Louisiana and it’s a dish she would make for the family. This dish is so simple to make yet filling for the family to enjoy!
How To Prepare Jambalaya
With a few ingredients you will have the most perfect and tasty Louisiana meal ever.
- Andouille Sausage – I used beef sausages for this recipe. Feel free to use any kind of sausage you’d like! There are a wide range of sausage available in your local grocery.
- Red Onions
- Bell Peppers
- Basmati Rice – I highly suggest using basmati rice over any rice
- Tomato Sauce
- Garlic Powder
- Chicken Bullion
- Bay Leaf
- Begin by slicing the sausage into 1 cm circle.
- Chop red onions, bell peppers, tomato, and set aside.
- In a large pot over medium to high heat, add olive oil, and cook sausage on both sides.
- Add in chopped garlic and red onions together and cook until garlic is golden.
- Add chopped bell peppers and tomato, mix all ingredients until combined.
- Wash rice and pour over the veggies and sausage. Mix will together for about 2 minutes.
- Add your seasonings, cumin, garlic powder, salt, creole, and oregano.
- Add the tomato sauce and chicken bullion.
- Pour water just about the top of the surface of the rice, and let it come to a boil before you simmer.
- Once its simmered, allow to cook until rice is tender and there is no water in the pot. Enjoy!