Smoked Sausage Jambalaya
Jambalaya is a cornerstone of Cajun cuisine, celebrated for its robust flavors and comforting warmth. This rendition, starring smoky sausage, offers a satisfying and convenient one-pot meal solution. Its vivid hues and bold taste have solidified jambalaya's position as a beloved comfort food for family dinners and festive occasions.
Ingredients for this recipe
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Preparation Steps
1
Heat olive oil in a large pot or Dutch oven over medium heat. Slice the smoked sausage and cook until browned. Remove from the pot and set aside.
2
In the same pot, sauté the chopped onion, diced bell peppers, and sliced celery until softened, about 5-7 minutes.
3
Add minced garlic and cook for another minute until fragrant. Stir in the tomato paste, canned diced tomatoes, Cajun seasoning, Hungarian Sweet Paprika, salt, and black pepper.
4
Add the rice to the pot and stir to coat it well in the spice mixture. Pour in the chicken stock and bring to a boil.
5
Reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid. Do not lift the lid during this time.
6
Return the browned smoked sausage to the pot and stir gently to combine. Cook for an additional 5 minutes, allowing the flavors to meld.
7
Garnish generously with freshly chopped parsley before serving. Enjoy your jambalaya hot as a main course!
