Description
This Red Bean Jambalaya is a flavorful, hearty one-pot meal featuring smoky sausage, tender vegetables, red beans, and aromatic spices simmered with rice. Perfectly balanced with Cajun seasoning and a spicy kick from hot sauce, this classic dish celebrates the robust flavors of Louisiana cuisine in just 50 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 12 oz. smoked sausage, cubed
- 2 celery stalks, medium-diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons Cajun seasoning
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Other Ingredients
- 1 quart chicken broth
- 2 (15 oz) cans red beans, drained
- 1 (15 oz) can crushed tomatoes
- 1 1/2 cups white rice
- 1 cup green onion, sliced
- 1 bottle hot sauce (Crystal preferred)
Instructions
- Brown sausage: In a heavy-bottomed pot over medium heat, heat 1 tablespoon of olive oil. Add the cubed smoked sausage and cook for 8-10 minutes until the sausage is deeply caramelized and browned, developing rich flavor.
- Sauté vegetables: Add the diced celery, green bell pepper, yellow onion, and minced garlic to the pot with the sausage. Cook, stirring occasionally, for 6-8 minutes until the vegetables become soft and fragrant.
- Simmer the jambalaya: Pour in the drained red beans, crushed tomatoes, white rice, Cajun seasoning, smoked paprika, dried oregano, and the quart of chicken broth. Stir well, bring the mixture to a boil, then reduce the heat to a simmer. Season with salt and pepper to taste. Cover the pot and simmer gently for 13-15 minutes until the rice is tender and the flavors meld.
- Rest: Remove the pot from heat and let it rest, keeping the lid on, for 5 minutes to allow the flavors to settle and the rice to finish cooking.
- Serve: Stir in sliced green onions and top with your favorite hot sauce (Crystal hot sauce is preferred) for added heat. Serve the jambalaya hot and enjoy this classic Louisiana dish.
Notes
- Use smoked sausage for authentic smoky flavor. Andouille sausage is a great option.
- Adjust the amount of hot sauce according to your preferred spice level.
- Make sure to drain and rinse the canned red beans to reduce sodium and improve texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- For a vegetarian version, substitute sausage with smoked tofu or a plant-based sausage alternative and use vegetable broth instead of chicken broth.
