Ragin’ Cajun Jambalaya Recipe
Ragin’ cajun jambalaya is made with spicy Andouille sausage, garden fresh okra, peppers and tomatoes all infuse in spicy chicken broth along with rice. If you want to go a little milder, a kielbasa or polish sausage would also work well. The more colorful vegetables you have in this dish, the prettier it is. I don’t know about you but I like color. Having colors in my food makes it so much more edible.
This is a family favorite but if you have little ones, you may want to lessen the amount of Creole seasoning or change the meat to smoked sausage. Andouille sausage can be pretty spicy for the kiddos.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies.
Ragin Cajun Jambalya
Ingredients
- 1 lb. tomatoes, chopped...[$1.34]
- 1 tbsp. dry basil, ...[$0.20]
- 1 tbsp. onion powder, ...[$0.18]
- 1 tbsp. garlic powder, ...[$0.16]
- ½ tsp. Cajun/Creole seasoning, ...[$0.12]
- 1 cup okra, sliced...[$0.76]
- 1 whole green or red sweet pepper, chopped...[$1.00]
- 1 package Andouille sausage, chopped...[$4.00]
- 2¼ cups chicken broth, ...[$0.79]
- 1 cup rice, ...[$0.18]
Instructions
- Chop all vegetables and toss in stock pot or deep skillet.
- Sauté all vegetables; tomatoes, peppers, okra, and all seasonings for 10 minutes on low heat.
- Add Andouille sausage to vegetables and cook for another 10 minutes.
- Add chicken broth and rice. Cover and simmer on low until rice is done for about 30 minutes. Do not stir rice so it cooks properly.