Flavorful Jambalaya
Servings: 4 People
Ingredients
- 12 oz Beef Summer Sausage (OR your sausage of choice) I use Johnsonville Beef Summer Sausage
- 1-2 stalks Celery, chopped
- 1/2 Onion, chopped
- 1 Bell Pepper, Chopped Green is traditional, use any color you prefer
- 3 cups Chicken Broth
- 1 1/2 cups Jasmine rice, rinsed until clear See notes below for rice tips
- 3 oz Tomato paste half of a 6 oz can
- 1 tbsp Garlic, minced
- 2 tsp Worcestershire sauce
- *1 tbsp Butter *if needed to cook sausage* If your sausage creates fat, use 1 tbsp of the sausage fat.
- 1 Green onion, chopped (for topping) optional
Seasoning Mix
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp thyme
- 1/2 tsp Crushed red pepper
- 1 1/2 tsp Paprika
- 1/2 tsp Parsley
Instructions
- Chop your vegetables. Set aside
- Cut sausage in bite-size pieces.
- Preheat a large pot or dutch oven on stovetop to medium heat.
- Rinse your rice in a fine strainer until the water runs clear. Set aside.
- Cook sausage in the pan (If you're using a low-fat sausage like turkey, cook in the butter)
- When sausage has a nice crust, remove from heat. Keep the crust it creates in the pan and 1 tablespoon of the fat.
- Add your chopped onion, bell pepper, and celery. Let cook for a couple of minutes to release water and scrape the crust off the bottom of the pan.
- Once the onions and celery have become translucent, add the spice mixture, garlic, and tomato paste.
- Toast the spices for one minute.
- Add the rinsed jasmine rice and toast for another minute. *see notes for rice tips
- Add the chicken broth and Worcestershire sauce.
- Turn to low and bring to a simmer. Cover and cook for 8-10 minutes, until you have just a small amount of liquid left in the pan (You want a little extra liquid left in the pan!)
- Add the sausage and stir. Remove from the heat, cover, and let sit for 10 minutes. This allows the rice to soak up any additional liquid.
- Fluff and enjoy!
Video
Notes
Tips for cooking rice:
- Jasmine is a rice that cooks quickly, other rice varieties will have different times for cooking.
- Rinsing is crucial because it removes the excess starch on the rice that causes it to be mushy.
- Let the steam do the work, we want to cook lower and slower.
- Try not to lift the lid and stir. You can once or twice to ensure it’s not sticking, but it activates more starch and can interfere with texture.