Description

This Red Bean Jambalaya is a hearty and flavorful one-pot dish combining smoked sausage, tender red beans, aromatic vegetables, and Cajun spices. Perfect for a comforting family dinner, this recipe delivers a classic Creole taste with a spicy kick from hot sauce and smoked paprika. Ready in under an hour, it’s a satisfying meal full of robust flavors and a rich, savory broth.

Ingredients

Scale

Meat and Oil

1 tablespoon olive oil
12 oz. smoked sausage, cubed

Vegetables and Aromatics

2 celery stalks, medium-diced
1 green bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 cup green onion, sliced (for garnish)

Seasonings and Spices

2 tablespoons cajun seasoning
2 teaspoons smoked paprika
1/2 teaspoon dried oregano
Salt and pepper, to taste

Liquids and Staples

1 quart chicken broth
2 (15 oz) cans red beans, drained
1 (15 oz) can crushed tomatoes
1 1/2 cups white rice
1 bottle hot sauce (Crystal preferred)

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Instructions

Brown sausage: In a heavy-bottomed pot over medium heat, add olive oil and cubed smoked sausage. Cook the sausage for 8-10 minutes, stirring occasionally, until it is deeply caramelized and browned on all sides. This step develops rich, smoky flavor for the jambalaya base.
Sauté vegetables: Add the medium-diced celery, green bell pepper, yellow onion, and minced garlic to the pot with the sausage. Cook for 6-8 minutes until the vegetables become soft and fragrant, stirring frequently to prevent burning.
Add seasonings and liquids: Stir in the cajun seasoning, smoked paprika, dried oregano, drained red beans, crushed tomatoes, white rice, and chicken broth. Mix well to combine all ingredients evenly.
Simmer the jambalaya: Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Season with salt and pepper to taste. Cover the pot and cook for 13-15 minutes, or until the rice is tender and has absorbed most of the liquid.
Rest the dish: Remove the pot from heat, keeping it covered, and let the jambalaya rest for 5 minutes. This allows the flavors to meld and the rice to finish cooking evenly.
Serve: Stir in sliced green onions and add hot sauce to taste for an extra spicy kick. Serve the jambalaya hot, garnished with additional green onions if desired.

Notes

Use smoked sausage for authentic flavor, but you can substitute andouille or kielbasa if preferred.
If you want a spicier jambalaya, add more cajun seasoning or hot sauce.
Make sure to stir occasionally while simmering to prevent rice from sticking to the bottom of the pot.
For a vegetarian version, substitute the sausage with smoked tofu and use vegetable broth instead of chicken broth.