This one pot Smoked Sausage Jambalaya comes together so fast you’ll have to hustle to get everything else ready to go before it’s finishes cooking. Believe it! Smoked sausage and chopped ham are quickly browned with chopped onions and sweet peppers and then left to simmer in a bright tomato broth for just 10 quick minutes before you add leftover cooked rice to finish it off. Don’t have cooked rice? No worries, I have a few tips below to help with that too.

 

The secret to such a quick dinner is starting with leftover rice then you don’t have to worry about cooking it and/or sucking up all the broth while it to cooks. If you don’t have leftover rice you can start some long grain before you start this recipe and it will be done in time to drop in your jambalaya. You could in a pinch use instant rice it’s not as tasty as the recommend basmati but it will work. And if you’re thinking “meh too much trouble”, just remember to make extra rice next time you make rice and this recipe is all yours.

I also use and love a rice cooker, it cooks perfect rice every time, and I never worry about it sticking, burning or any other troubles. I use an older model similar in easy to use design like this one (affiliate link), mine has sadly seen better days but it is still limping along. I cook all sorts of things in mine though like oatmeal and quinoa, I warm up soups and the like too. But this post is NOT about getting you to buy a rice cooker, although I highly recommend it, it’s about feeding your family good food

This recipe is endlessly open to variations–have more sausage and no ham, DO IT! Got chicken and no ham? Dice it up and use it. Only have ham? Try it! And you could even make it without the rice if you’re paleo!

 

once it’s perfect add the rice and cook for another five minutes until it’s heated through

Print Recipe
Smoked Sausage Jambalaya
Votes: 0
Rating: 0
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Course Lunch, Main Dish
Cuisine Alaskan, American
Servings
generous servings
Ingredients
Course Lunch, Main Dish
Cuisine Alaskan, American
Servings
generous servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. heat the oil over medium heat and add in as you chop it up the onion and the peppers
  2. cook for 5 minutes stirring occasionally
  3. while it's cooking chop the sausage and the ham into roughly bite sized pieces
  4. add them to the pot and cook another 2-3 minutes
  5. add the garlic, paprika and ancho powder, cook and stir 30 seconds, don't burn your paprika
  6. then add the tomatoes, the smoke flavor
  7. quickly crush the fennel between two spoons to just break them up add them to the pot
  8. pour in the water/broth
  9. mix in the tomato paste
  10. cover simmer for 10 minutes, reduce heat if needed to keep it from boiling hard
  11. then taste it, do you like it? add salt and pepper to taste-do you need more heat add it, more smoked paprika? (taste testing is thankless work!)