Photo: Jennifer Davick; Styling: Rose Nguyen Photo by: Photo: Jennifer Davick; Styling: Rose Nguyen

JoAnn's Jambalaya

Reduce the heat by substituting your favorite smoked sausage for the andouille.

Southern Living SEPTEMBER 2008

  • Yield: Makes 6 servings
  • Cook time: 35 Minutes
  • Prep time: 15 Minutes


  • 1 pound andouille sausage, cut into 1/4-inch-thick slices
  • 1 (10-oz.) package frozen vegetable seasoning blend
  • 1 (32-oz.) container low-sodium chicken broth
  • 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic
  • 2 cups uncooked long-grain rice
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon ground red pepper (optional)
  • 2 tablespoons thinly sliced green onions


1. Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.

2. Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, and serve immediately.

Note: For testing purposes only, we used McKenzie's Seasoning Blend frozen vegetables and Hunt's Fire Roasted Diced Tomatoes With Garlic.


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JoAnn's Jambalaya Recipe