Quick Jambalaya
Published Jan. 20, 2022
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1medium yellow onion, diced
- 2links pork or vegan andouille or chorizo sausage (6 ounces), cut into ½-inch pieces
- 2celery stalks, thinly sliced
- 1green bell pepper, diced
- 4garlic cloves, minced
- 1tablespoon tomato paste
- 2cups cooked long-grain white rice
- 1tablespoon creole seasoning
- Salt and black pepper
- 1(15-ounce) can diced tomatoes
- 1tablespoon hot sauce, plus more for serving
- 2tablespoons sliced scallions
Nutritional analysis per serving (4 servings)
208 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 661 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
- Step 2
Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
- Step 3
Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and ½ teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.
- This recipe is a great use of leftover cooked rice, but if you are making the rice from scratch, cook the grains in vegetable stock with 2 teaspoons creole or Cajun seasoning for an extra kick of flavor.
Private Notes
Comments
Emeril’s creole seasoning—recipe online—can be mixed up from spices in most everyone’s spice drawer, has a more satisfying and complex flavor, and is very likely lower in salt than the commercial mixes. You can also easily adjust the heat (cayenne) and salt to your liking.
If making this with leftover rice, I would cook the tomatoes with your other seasonings for a bit before adding the rice. If you don't have leftover rice don't make it on the side for this dish. Add two cups of stock (veggie or chicken) and 1 cup of raw rice after the tomatoes have cooked for a minute. Then add the spices. Cover and cook on low for 25-30 minutes. Just one pot (not a skillet). For a traditional note, add a 1/4 teaspoon of allspice to your spice mixture.
The exact ingredients for Emeril's Bayou Blast are 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme
So delicious and easy. Became a weeknight staple, my partner and I were addicted straightaway! I substituted the chorizo sausage with lamb sausage for a bit more protein.
This is really good for a fast jambalaya! I’ve made several hundred using precooked rice knocks 20 minutes off time after work. Sauce had perfect rich soft texture full of flavors, garlic, paste, seasonings and chicken broth all coming through. I added two tbs of butter to olive oil ‘cause you have to, and six ounce piece of chicken in separate stage. Keep the fond from getting too dark, work off the stainless pan (important) with back of spoon. Well written recipe might replace my Paul P and others. Thank you very much!
I had both chorizo and andouille sausage so used them both. Luckily, I had cooked rice on hand, so except for the excess meat, followed the recipe as written. Used Frank’s Hot Sauce with the tomatoes. Next time, may use Rotel Fire Roasted instead. A great recipe.