Sausage Jambalaya
This is not an authentic, many-ingredients, tastes-just-like-someplace-in-Louisiana jambalaya. It's an easy throw-together recipe that someone made for my post-partum meal train and my family really enjoyed it!
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
1 cup Rice
1.50 cups Water
1 Package of Sausage. I use a package of 6 Italian links
8 oz MILD Salsa
15.50 oz black beans. 15.5 oz is basically one can
15.50 oz Red beans
1First cut sausage into tiny pieces. I like to cut into medallions and then cut each medallion into quarters. Saute in oil.
2While the sausage is cooking, pour rice into a large pot with the water, cans of beans and salsa. I also like to add riced cauliflower and chopped spinach. Set to medium.
3When the sausage is cooked through, put in the large pot.
4It might need more water and salsa! I pour a little bit of both in and stir every five minutes. When I see the sauce has soaked into the rice, and it's not very liquid-y, then it's done!
Serve with cornbread.
Ingredients
1 cup Rice
1.50 cups Water
1 Package of Sausage. I use a package of 6 Italian links
8 oz MILD Salsa
15.50 oz black beans. 15.5 oz is basically one can
15.50 oz Red beans
Directions
1First cut sausage into tiny pieces. I like to cut into medallions and then cut each medallion into quarters. Saute in oil.
2While the sausage is cooking, pour rice into a large pot with the water, cans of beans and salsa. I also like to add riced cauliflower and chopped spinach. Set to medium.
3When the sausage is cooked through, put in the large pot.
4It might need more water and salsa! I pour a little bit of both in and stir every five minutes. When I see the sauce has soaked into the rice, and it's not very liquid-y, then it's done!
Serve with cornbread.
AuthorRebecca