Sausage Jambalaya

By Addie

My family has enjoyed this delicious Cajun recipe for many years. We thought the readers of Country would appreciate it just as much as we do!

Ingredients

• 12 small pork sausage links, cut into 1-inch pieces
• 1 cup finely chopped onion
• 1 cup finely chopped green pepper
• 4 garlic cloves, minced
• 2 tablespoons canola oil
• 1 1/2 cups cooked cubed chicken
• 1 1/2 cups cooked cubed ham
• 1 can (28 ounces) diced tomatoes, undrained
• 1 cup uncooked long-grain rice
• 1 can (14-1/2 ounces) chicken broth
• 3 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/2-1 teaspoon pepper
• 1/2-3/4 teaspoon dried thyme

Preparation

Step 1

In heavy skillet, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Add chicken and ham; cook for 5 minutes. Stir in the remaining ingredients.


Transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour or until rice is tender and liquid absorbed. Yield: 8 servings.
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REVIEWS:

It was excellent...made a few changes; added canned corn & crispy onions, used Anaheim green chile in place of green pepper, used Creole spice, didn't add the ham or

This is a favorite in our house, a great go to dinner.

This was my first jambalaya ever and it was easy to make and yummy to eat!

I haven't eaten the meal yet because it is taking way longer than 1 hour for it to bake. We are going on 1 1/2 hours and there is still a lot of liquid...so beware when planning. I'll let you know if it tastes good. It ended up taking 1 hour and 40 minutes...but it was delicious!!! I will definitely make it again but plan for more time. :)

I just made this for my family for dinner, eating it right now. it is so amazingly good! it was really easy to put together, even used up some leftovers that were sitting around. good recipe to kick off some mardi gras festivities!

This an easy to make Jumbalaya recipe and tastes great. Great football meal!

Taste of Home has apparently changed the photograph since yesterday when I was looking at this recipe. I prefer the one found in the February/March 1991 edition of Country. Besides that, I recognize many of the older recipes by the photographs I have viewed for years and the new photographs only confuse me. As for the recipe, I have made this version of Jambalaya for years.