Jammin’ Jambalaya

jammin-jambalayaThis New Orleans-inspired jambalaya is a quick and easy one-pot dish that is sure to be a hit at any potluck! Add your favorite proteins as desired: browned veggie sausage or chicken sausage, sautéed shrimp or Cajun fish.


3 tablespoons canola oil, separated
1/2 pound (8 ounces) veggie or chicken sausages, sliced
1 large onion, chopped
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
3 stalks celery, chopped
1 large green bell pepper, chopped
1 zucchini squash, diced
1 can diced tomatoes, no salt added
2 Bay leaves
1 1/2 teaspoons ground paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/4 teaspoon ground thyme
1 can kidney beans, rinsed and drained
1 can black-eyed peas, rinsed and drained
3/4 cup brown rice
1 1/2 cups low-sodium vegetable broth
1/2 teaspoon balsamic vinegar
Salt and pepper, to taste


Heat 1 1/2 tablespoons of canola oil over medium heat in large pot. Brown sliced sausage, about 3 to 4 minutes per side. Set aside, draining on paper towels. Return pot to burner. Add remaining oil and sauté onion, garlic, peppers, and celery until softened, about 5 minutes. Add remaining ingredients and bring to boil. Reduce heat, and simmer with lid 3/4 of the way covered (vented) until liquid is absorbed, about 35 to 40 minutes. Add sausage during last 15 minutes of cooking. Adjust seasoning as needed (I like an extra couple dashes of cayenne to kick up the heat!), and serve hot.

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