Cajun Sausage Jambalaya

Something spicy would be nice tonight.  How about Cajun Sausage Jambalaya?  Keeping it simple and inexpensive.  Otherwise, I would add chicken and shrimp too.  Next time …

Cajun Sausage Jambalaya

Cajun Sausage Jambalaya


  • 1 cup onion, chopped
  • 1 cup green pepper, chopped
  • 2 cloves garlic, minced
  • 1 jalepeno chile, minced
  • 2 Tbsp. olive oil
  • 1-1/2 lbs. Andouille Sausage, cut into 1/2" slices (kielbasa will do)
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 cup water
  • 3/4 cup long grain white rice


  1. In a Dutch oven, saute onion, green pepper, garlic and jalapeno pepper in oil until tender. Add sausage, tomatoes, water and rice; bring to a boil.
  2. Reduce heat; cover and simmer for 20 to 25 minutes or until rice is tender.
  3. OPTION: One pound of raw shrimp, peeled and deveined may be added to the Jambalaya during the last 6 to 8 minutes of cooking time. Cook until shrimp have turned pink.

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