• Tommy Centola

Sausage Jambalaya

Today, I want to share with you a recipe from the person from who's cooking I have learned the most, my mom. This is the jambalaya recipe I grew up with. I am surprised that I have never shared the recipe. I have included it in my cookbook Creole & Cajun Comfort Food, since it is comfort food at its best. Here is the recipe and introduction taken directly from the book.


This jambalaya is the first one I ever ate. My mother made what would be considered a Cajun jambalaya, no tomatoes. It was not a spicy jambalaya, cooking for seven children with a age range of 19 years you need to keep taste simple. However, it was one of the best jambalayas that I have eaten. I know it was made with a lot of love.

1 tablespoon butter

1/2 cup onion, chopped

1 pound smoked sausage, sliced

2 cups chicken stock

1 cup long-grain rice

salt and pepper to taste


In a large pot, melt butter over medium-high heat. Sauté onions until soft. Add sausage and cook for 2 minutes. Add stock and bring to a boil. Add rice and season with salt and pepper. Cover; reduce heat to low and cook until all liquid is absorbed, about 20 minutes.


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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