• Tommy Centola

Creole Sausage Jambalaya

Updated: Jan 4

This dish was an attempt to recreate the Spanish dish paella, while

New Orleans was under Spanish rule. Jambalaya, as well as Gumbo,

was made with whatever the cook had leftover from previous meals.

Jambalaya can be made with any meat. This is one of my childhood

favorite meals and one of the first I learned to cook.

Creole Sausage Jambalaya

1 pound Andouille Sausage (or any Sausage), cut into bite size pieces

1/3 cup Chopped Onions

¼ cup Chopped Celery

¼ cup Chopped Green Bell Pepper

¼ cup Chopped Garlic

2 Tablespoons Olive Oil

1 quart Beef Broth

1 quart Chicken Broth

1 8oz can Tomato Sauce

2 cups Long Grain Rice

2 tablespoons Salt

2 tablespoons Basil

2 tablespoons Oregano

2 tablespoons Creole Seasoning Blend

1 tablespoon Paprika

Over medium heat, cook sausage, onions, celery, bell

pepper, and garlic in olive oil. Add broth, tomato sauce and dry seasonings. Bring

to a boil. Add rice. Cover and lower heat to low. Cook until all of the

liquid is absorbed, about 20-25 minutes.

Enjoy!!!

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