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- Cajun Creole
- Southern US
Sausage Jambalaya is a dish that has been around for centuries. Its origins can be traced back to the ancient Roman Empire. The dish was originally made with pork sausage, but over time, it has evolved to include other meats such as chicken and beef. The name "Jambalaya" is thought to come from the French word "jambon", which means ham.
The first recorded recipe for Jambalaya appeared in a cookbook published in 1772. The dish was introduced to America by the French during the 18th century. It quickly became a popular dish in the American South, where it was often served as a main course.
Jambalaya recipes vary widely, but all versions of the dish share a few common ingredients, such as rice, tomatoes, and some type of meat. The rice is usually cooked in a broth made from the meat and vegetables. Some recipes also include spices such as cayenne pepper, paprika, and thyme.
When making sausage jambalaya, it is important to use ingredients that will provide a flavorful, almost spicy, taste. Start by sautéing onions, peppers, and garlic in a skillet with oil. Once the vegetables are cooked, add smoked sausage, Cajun seasoning, and diced tomatoes. Continue to cook for about 5 minutes before adding the rice. Finally, add chicken or vegetable stock to the skillet and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the rice is cooked. To ensure the best flavors, use long-grain white rice and fresh herbs such as thyme, oregano, and basil. Lastly, don't forget to adjust the seasoning to your own taste. Enjoy!
Jump to: Ingredient Breakdown Insights
|grain white rice|
|red pepper flake|
|smoked pork sausage|
|chicken thigh meat|
|black eyed pea|
|hot link sausage|