Channel Your Inner Cajun Chef and Whip Up This Crowd-pleasing Dish

Jambalaya is the perfect main dish for your Mardi Gras party! This recipe features Alabama-made sausage from Monroe Sausage and Creole Magic Seasoning from Mis Rubin’s.

With all the syllables in its name, Jambalaya may have you thinking that it’s a complicated dish. We’re here to tell yo that nothing could be further from the truth. It is an easy one-pot dish packed with bold creole flavor thanks to Mis Rubin’s Creole Magic Seasoning. This recipe calls for Monroe Sausage as the protein but you can also add in chicken and/or shrimp (see note for instructions).

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 pound Original Rope Sausage by Monroe Sausage cut into small round pieces
  • 3 small bell peppers, cored and diced (one each yellow, red and green bell pepper)
  • 2 ribs celery, diced
  • 1 white onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 (14-ounce) can crushed tomatoes
  • 4 cups chicken stock
  • 1 1/2 cups uncooked long grain white rice
  • 2 tablespoons Mis Rubin’s Creole Magic Seasoning
  • 1 teaspoon dried thyme, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup thinly-sliced okra (optional)
  • Kosher salt and freshly-cracked black pepper
  • optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

Directions

Step 1: Heat 1 tablespoon oil in a stock pot (or a large, deep sauté pan) over medium-high heat.  Add the Original Rope Sausage by Monroe Sausage and sauté for 5-7 minutes, stirring occasionally, until the sausage is lightly browned.  Transfer to a clean plate and set aside.

Step 2: Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, celery, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.

Step 3: Add the crushed tomatoes, chicken stock, rice, Mis Rubin’s Creole Magic Seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.

Step 4: Add the okra and stir to combine. Continue to simmer, stirring occasionally. Stir in the sausage, and remove and discard the bay leaf.

Step 5: Taste the jambalaya and season with up to 2 teaspoons salt and 1/2 teaspoon pepper based on your preference. You can also add more Mis Rubin’s Creole Magic Seasoning if needed. Remove from heat.

Note: If adding chicken to the recipe use 2 boneless skinless chicken breasts, cut into bite-sized pieces. Cook the chicken in Step 1 with the sausage. If adding shrimp, use 1 pound raw large shrimp, peeled and deveined. Cook the shrimp is Step 4 with the okra until the shrimp are cooked through and pink.

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