• Jammin' Jambalaya

    1 vote
    Jammin' Jambalaya
    Prep: 5 min Cook: 20 min Servings: 6
    by Smokinhotchef
    330 recipes
    This is my take on jambalaya encompassing the essence of the dish without a lot of fuss. These flavors mimic the flavors that have been key to jambalaya since it's origin around the early 1800's. I omitted the traditional okra. Not a big fan of okra!! Nonwithall, this recipe is super simple, simply delicious. Great as a main course or a slammin' side dish. Either way, flavor orgy in your mouth! Oui Oui!!


    • 2 c. uncooked rice, rinsed thoroughly
    • 2 tsp. olive oil, plus more for drizzling
    • 2 turkey sausages links, casings removed
    • 1/2 c. diced cooked ham
    • 2 c. frozen veg. seasoning blend, red peppers, celery, and onion
    • 1 bottle clam juice
    • 1 small can diced tomatoes and green chilies
    • 1 tsp. chili powder
    • 1 tsp. smoked paprika
    • 1 large bay leaf
    • 3 c. low sodium chicken broth
    • kosher salt and cracked black pepper to taste


    1. In a large saute pan with lid, bring heat up medium high and add olive oil. Carefully add turkey sausage and break up with a wooden spoon or potato masher. Cook until no longer pink about 5 minutes.
    2. Stir in diced cooked ham.
    3. Add vegetable blend and clam juice. Cook several minutes until pan has been de-glazed and aromatic. Add can of tomatoes and chilies, bay leaf, spices and rice.
    4. Stir to coat rice with flavors and add chicken broth. Bring up to a boil and let cook about 5 minutes, then reduce heat to simmer and cover. Let simmer until rice is fully cooked about 20 minutes. Fluff with a fork and season with kosher salt and pepper to taste and drizzle with olive oil before serving.

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    • Smokinhotchef
      You can really jazz up this dish by adding assorted cooked shellfish on top and a pinch of both saffron and 1tsp. cumin to the rice when cooking and Presto!! Paella

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