Texas Jambalaya recipe

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Ingredients

2 tablespoons olive oil
1 cup diced onion
½ cup diced green bell pepper
½ cup diced celery
1 ½ teaspoons chopped garlic
1 cup converted long-grain white rice
4 ounces smoked sausage, cut into slices
4 ounces cooked ham, cut into bite-size pieces
2 (10 ounce) cans diced tomatoes with green chile peppers
1 cup chicken broth
¼ teaspoon dried thyme
1 bay leaf
2 (15 ounce) cans ranch-style beans, undrained

Nutrition Info

399.6 calories
carbohydrate: 53.1 g
cholesterol: 22.6 mg
fat: 12.4 g
fiber: 10 g
protein: 17.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 1540.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

Recipe Yield

6 servings

Recipe Note

This is a hearty, filling meal with only one pot to clean up.

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