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Jambalaya is an affordable and easy dinner to make on a weeknight. Our recipe is based on JoAnn’s Jambalaya from Southern Living. It makes a ton (especially for two people), so you get a lot of leftovers that are great for lunch. We’ve made some changes to accommodate our own tastes, but not a ton, and that’s the great thing about this recipe: it’s versatile!


  • 1 lb. smoked turkey sausage, cut into 1/4-inch-thick half-moon slices (We use Hillshire Farms brand)
  • 2 Tbsp. canola oil
  • 1 green bell pepper, chopped
  • 4 celery ribs, chopped
  • 1 (32-oz.) container low-sodium chicken broth
  • 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic (This is Hunt’s brand, and delish! Use it!)
  • 2 cups uncooked long-grain white rice
  • 2 Tbsp. chopped fresh parsley or 1 Tbsp. dried parsley
  • 1 tsp. Cajun seasoning
  • 2 tsp. Worcestershire sauce
  • 1/8 tsp. ground red pepper


1. Cook sausage, in 2 to 3 batches, in a large Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon. Turkey sausage won’t have too many drippings. We use it instead of andouille (as is traditional) as a way to cut down on calories.

2. Add oil to Dutch oven, and give it a few minutes to heat. When oil is hot, add bell pepper and celery. Cook, stirring often, 8 to 10 minutes or until tender. B likes his veggies pretty tender, so I cook it longer. Cook till they reach the doneness you want. Add broth, next 6 ingredients, and sausage. It will look really soupy, but don’t worry. The rice will absorb all the liquid.

3. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until the rice is tender and the liquid is absorbed. Stir to fluff, and serve!


  • You could also add 1 yellow onion, chopped, with the bell pepper and celery, but we don’t because of dietary restrictions.
  • Shrimp and chicken would also be great in this. To add shrimp, peel and devein about 1/2 lb. medium-size raw shrimp while the jambalaya cooks. Once the jambalaya is done, stir in the shrimp, cover, and let stand 5 minutes. The shrimp will cook just from the heat of the jambalaya! For chicken, stir in desired amount (maybe 1 1/2 cups chopped grilled? Add already-cooked chicken, not raw.) with sausage in Step 2.