Description
This Red Bean Jambalaya is a hearty, flavorful one-pot dish combining smoky sausage, tender red beans, aromatic vegetables, and Cajun spices simmered with rice in rich chicken broth. Perfect for a comforting family meal, this recipe delivers authentic Creole flavors with a spicy kick from hot sauce and a bright finish of fresh green onions.
Ingredients
Scale
Sausage and Seasoning
- 1 tablespoon olive oil
- 12 oz. smoked sausage, cubed
- 2 tablespoons Cajun seasoning
- 2 teaspoons smoked paprika
- 1/2 teaspoon dried oregano
Vegetables
- 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)
Beans, RoRice, and Liquids
- 2 (15 oz) cans red beans, drained
- 1 (15 oz) can crushed tomatoes
- 1 1/2 cups white rice
- 1 quart chicken broth
Finishing
- 1 bottle hot sauce (Crystal preferred)
Instructions
- Brown sausage: Heat olive oil in a heavy-bottomed pot over medium heat. Add the cubed smoked sausage and cook for 8-10 minutes, stirring occasionally, until the sausage is deeply caramelized and browned on all sides to develop rich flavor.
- Sauté vegetables: Add the diced celery, green bell pepper, onion, and minced garlic to the pot with the sausage. Cook for 6-8 minutes until the vegetables soften and become fragrant, stirring frequently to prevent sticking.
- Simmer: Stir in the drained red beans, crushed tomatoes, white rice, Cajun seasoning, smoked paprika, dried oregano, and chicken broth. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 13-15 minutes, or until the rice is tender and has absorbed most of the liquid. Season with salt and pepper to taste.
- Rest: Remove the pot from the heat and keep covered. Let the jambalaya rest for 5 minutes to allow flavors to meld and the rice to fully steam.
- Serve: Fluff the jambalaya gently with a fork. Spoon into bowls and garnish with sliced green onions. Serve hot with a generous drizzle of your favorite hot sauce, preferably Crystal, for an extra layer of heat and authenticity.
Notes
- Use smoked sausage for authentic smoky flavor; spicy Andouille is ideal.
- Adjust cayenne or hot sauce amount to your spice preference.
- Resting the jambalaya after cooking ensures the rice finishes cooking perfectly.
- If you prefer a thicker jambalaya, cook uncovered for last few minutes to reduce liquid.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
