Name: Cajun Country Jambalaya
Yield: 4
Cuisine: Cajun Country
Ingredients: 1.00 cup long-grain white rice; 1.00 cup chopped onion; 1.00 cup chopped green bell pepper; 1.00 cup chopped celery; 2.00 tablespoons butter; 1.00 pound smoked sausage, cut into 1/4-inch slices; 2.00 cups chicken broth; 1.00 teaspoon salt; 0.50 teaspoon ground black pepper; 0.50 teaspoon cayenne pepper; 0.50 cup chopped fresh parsley

Cajun Country Jambalaya

A classic Louisiana dish, this Cajun Country Jambalaya is a savory mix of rice, vegetables and sausage.

Preparation time: 30 Minutes

Cooking time: 35 Minutes

Total duration: 1 Minutes

Calories: 270, Fat: 10g, Saturated Fat: 3g, Cholesterol: 30mg, Sodium: 1020mg, Carbohydrates: 31g, Fiber: 2g, Sugar: 2g, Protein: 11g

This Cajun Country Jambalaya is a classic Louisiana dish that is sure to satisfy. It is a savory mix of rice, vegetables and sausage, and is sure to please the whole family. With its rich flavor and texture, this dish is perfect for any occasion, from a casual dinner to a special gathering.

Ingredients

1 cup long-grain white rice
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 tablespoons butter
1 pound smoked sausage, cut into 1/4-inch slices
2 cups chicken broth
1 teaspoon salt
0.5 teaspoon ground black pepper
0.5 teaspoon cayenne pepper
0.5 cup chopped fresh parsley

rice Cajun Jambalaya Sausage Louisiana Cajun Country Main Dish
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short description

In a large skillet, cook the sausage over medium heat until browned. Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter. Add the onion, bell pepper and celery and cook until softened, about 5 minutes.
Stir in the rice and cook for an additional 3 minutes.
Add the chicken broth, salt, pepper, cayenne pepper and parsley. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
Stir in the sausage and cook for an additional 10 minutes.

detailed description

In a large skillet, heat the cooking oil over medium heat. Add the sausage and cook, stirring occasionally, until the sausage is browned, about 5 minutes.
Remove the sausage from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the onion, bell pepper and celery and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the rice and cook for an additional 3 minutes.
Add the chicken broth, salt, pepper, cayenne pepper and parsley. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
Stir in the sausage and cook for an additional 10 minutes.
Remove from heat and let stand, covered, for 5 minutes before serving.

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