Easy Sausage Jambalaya
Tender rice seasoned with paprika and a variety of zesty peppers create a wonderful bed for Andouille sausage, tomatoes and green peppers. This super Easy Sausage Jambalaya is made in one pot in under 30 minutes!
Servings 5 servings
Calories 449 kcal
8 ounces Zatarain's Jambalaya 2 cups water 14 ounces Andouille sausage undrained 10 ounce can Rotel 1 green bell pepper chopped
Add water, box of Zatarain's and can of Rotel with juices to a stock pot and stir. Begin to heat while prepping other ingredients. Chop green pepper and slice sausage. Add to pot and stir. Bring mixture to a boil over medium-high heat and then turn down to low, cover and simmer for 25 minutes or until rice is tender.
Coins of sausage may be browned in a couple tablespoons of vegetable oil, but I typically skip this step in this recipe.
Green peppers work better than red, yellow or orange peppers which are sweeter.
Do not drain can of Rotel, the rice will absorb the juices as it cooks.
Smoked sausage and white rice can be used to decrease the spiciness of the meal for more mild palates.
Calories: 449 kcal | Carbohydrates: 40 g | Protein: 19 g | Fat: 23 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 67 mg | Sodium: 724 mg | Potassium: 434 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 187 IU | Vitamin C: 25 mg | Calcium: 46 mg | Iron: 2 mg