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This jambalaya recipe is very easy, and you can get all the ingredients in advance. I like to save this recipe for the end of the week, when it’s almost time to go grocery shopping. The only item that’s not always on hand is the sausage – the rest of the stuff is from the pantry and freezer. Jambalaya is a one-dish meal, so the whole dinner is ready at once!
- 1 lb sausage, cut into pieces
- 2 cups of rice (dry)
- 8 oz frozen corn
- 8 oz frozen peas
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 jar (14 oz) tomato puree
- 1 tbsp Cajun or Creole seasoning
- 1 tbsp oil
- Cook the rice according to package directions. My favorite method of cooking rice is to use the rice cooker. I just put the rice and water in the rice cooker in the morning, and the cooked rice is waiting for me later in the day. See how to cook rice in a rice cooker.
- Defrost frozen corn and peas in the microwave.
- Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion, and cook, stirring periodically, for 3 minutes. Add the sausage, and cook, stirring periodically, for 7 minutes, or until the sausage is browned.
- Add garlic and Cajun seasoning, and stir for 1 minute. Add tomato puree and stir. Simmer for 3 minutes.
- Add corn, peas and rice. Stir until combined. Add salt, pepper and more Cajun seasoning to taste.
Here’s another picture of sausage jambalaya – it follows the same recipe, except uses asparagus and bell peppers instead of corn and peas:
And here’s a picture of sausage jambalaya with mushrooms and green peppers: