Ingredients
- 1 tablespoon olive oil
- 1 lb. andouille sausage, cut into 1/4 inch slices
- 1 large onion, diced
- 2 green bell peppers, seeded and diced
- 2 cloves garlic, minced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cumin
Directions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes.
- Add the onion and bell peppers and cook until the vegetables are softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the rice and stir to combine. Add the chicken broth, thyme, oregano, cayenne pepper, paprika, garlic powder, bay leaves, salt, pepper, and cumin. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and serve.
Interesting Facts
- Jambalaya is a traditional Southern Cajun dish that originated in Louisiana.
- It is traditionally made with a variety of meats, such as sausage, chicken, and shrimp.
- It is usually served with a side of hot sauce.
- Jambalaya is often served as a main dish or side dish at large gatherings.
