Description

This Red Bean Jambalaya is a hearty and flavorful Southern classic made with smoked sausage, red beans, and a medley of fresh vegetables slow-simmered with aromatic Cajun spices. Perfect for a comforting, filling meal that delivers a balance of savory, smoky, and spicy notes.

Ingredients

Proteins and Oils

1 tablespoon olive oil
12 oz. smoked sausage, cubed

Vegetables

2 celery stalks, medium-diced
1 green bell pepper, diced
1 yellow onion, diced
3 garlic cloves, minced
1 cup green onion, sliced (for garnish)

Spices and Seasonings

2 tablespoons Cajun seasoning
2 teaspoons smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste

Liquids and Grains

1 quart chicken broth
2 (15 oz) cans red beans, drained
1 (15 oz) can crushed tomatoes
1 1/2 cups white rice
1 bottle hot sauce (Crystal preferred), for serving

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Instructions

Brown sausage: In a heavy-bottomed pot over medium heat, heat the olive oil. Add the cubed smoked sausage and cook for 8-10 minutes until it develops a deep caramelized color and slightly crisp edges, enhancing its smoky flavor.
Sauté vegetables: Add the diced celery, green bell pepper, yellow onion, and minced garlic to the pot. Cook and stir frequently for about 6-8 minutes until the vegetables have softened but still retain some texture and their vibrant colors.
Simmer ingredients: Stir in the drained red beans, crushed tomatoes, white rice, Cajun seasoning, smoked paprika, dried oregano, and pour in the chicken broth. Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle simmer. Season with salt and pepper to taste. Cover the pot and cook for 13-15 minutes, or until the rice is tender and has absorbed most of the liquid.
Rest the jambalaya: Remove the pot from heat and keep it covered. Let the jambalaya rest for 5 minutes to allow flavors to meld and the rice to finish steaming perfectly.
Serve: Fluff the jambalaya gently with a fork. Garnish with sliced green onions and finish with a drizzle of hot sauce, preferably Crystal, for added heat and tang. Serve immediately while hot.

Notes

Use smoked sausage for authentic smoky flavor; Andouille sausage works great if available.
If you prefer a spicier dish, increase the Cajun seasoning or add extra hot sauce when serving.
This jambalaya can be made a day ahead; flavors deepen after resting overnight in the refrigerator.
To make it vegetarian, substitute vegetable broth and omit sausage, adding extra beans or smoked tofu.