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Close up of Andouille sausage on top of spicy rice mixture

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!
Course Main Course
Cuisine French, Spanish, West African
Keyword Easy Sausage Jambalaya
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 449kcal
Author Jennifer @ Plowing Through Life



  • 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: 449kcal | Carbohydrates: 40g | Protein: 19g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 724mg | Potassium: 434mg | Fiber: 2g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 25mg | Calcium: 46mg | Iron: 2mg