Smoked Sausage Jambalaya

This cozy one-pot jambalaya is hearty, comforting, and packed with bold Louisiana-style flavor. Using beef or turkey smoked sausage keeps it rich and satisfying while making it weeknight-friendly. Everything simmers together for a warm, stick-to-your-ribs dinner that feels extra special without extra work.

Ingredients

• 1 tbsp olive oil
• 12 oz beef or turkey smoked sausage, sliced
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the beef or turkey smoked sausage and cook until lightly browned, about 3-4 minutes. Remove and set aside.
2. In the same skillet, add chicken pieces and cook until just browned on the outside, about 4-5 minutes.
3. Stir in onion, bell pepper, and celery. Cook for 4-5 minutes until softened, then add garlic and cook 30 seconds more.
4. Add rice, chicken broth, diced tomatoes, smoked paprika, oregano, thyme, salt, black pepper, and cayenne. Stir well.
5. Return sausage to the skillet, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-22 minutes, until rice is tender.
6. Remove from heat and let rest 5 minutes before fluffing gently with a fork.

Tip: For extra depth, let the jambalaya rest covered before serving so the flavors fully settle into the rice.

Serve it straight from the pot and enjoy every cozy, savory bite with family or friends tonight.

Smoked Sausage Jambalaya (Beef or Turkey)

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• Author: Julia
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A cozy one-pot jambalaya made with beef or turkey smoked sausage, chicken, rice, and bold spices for an easy, comforting dinner.

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Ingredients

Scale 1x2x3x

1 tbsp olive oil

12 oz beef or turkey smoked sausage, sliced

1 lb boneless skinless chicken breast, cut into bite-size pieces

1 small onion, diced

1 green bell pepper, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup long-grain white rice

2 1/2 cups chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

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Instructions

1. Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the beef or turkey smoked sausage and cook until lightly browned, about 3-4 minutes. Remove and set aside.

2. In the same skillet, add chicken pieces and cook until just browned on the outside, about 4-5 minutes.

3. Stir in onion, bell pepper, and celery. Cook for 4-5 minutes until softened, then add garlic and cook 30 seconds more.

4. Add rice, chicken broth, diced tomatoes, smoked paprika, oregano, thyme, salt, black pepper, and cayenne. Stir well.

5. Return sausage to the skillet, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-22 minutes, until rice is tender.

6. Remove from heat and let rest 5 minutes before fluffing gently with a fork.

Notes

Let the jambalaya rest covered for a few minutes so the flavors settle before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American