What’s one dish that can be an entrée or side dish? JAMBALYA!!! This traditional Louisiana dish can be prepared with a variety of proteins but in this recipe, only smoked sausage is being used.

1 lb. Smoked Pork or Beef Sausage, sliced
5 cups White Rice, cooked
4 cups Chicken Stock or Water (Chicken stock enhances the flavor but water works just fine.)
1 can (6 oz.) Tomato Paste
1/2 cup, Green Onion, chopped
1 tbsp. Olive Oil
Spices: Cayenne Pepper, Black Pepper, Salt and Garlic Powder, to taste
Mirepoix/ Holy Trinity :
1 cup Onion, chopped
1/2 cup Celery, chopped
1/2 cup Bell Pepper, chopped

Cook rice as directed on package. In a medium sauce pot over medium heat, add olive oil and sear sausage for about 2- 4 minutes. Remove sausage from pot then add Mirepoix continuing to cook for two minutes or until the onions become translucent. Lower the heat if your pan becomes to hot and starts to burn the mirepoix. Now it’s time to add the tomato paste and mix into the mirepoix.

Pour in liquid, season with spices, mix thoroughly and allow to simmer on low for two minutes. Let’s add the sausage back into the pot and simmer for 5- 10 mins allowing sauce to thicken. Slowly add rice; combine well before adding more. Adjust the spices to your preference. Continue to cook for 3- 5 minutes on low. Remove from heat the stir in green onion. Serve with your favorite meat dish or just eat as an entrée.

This recipe can be made chicken breast, shrimp or sausage. You can also prepare with all three for a heartier Jambalaya that can be served as a entrée. Cooking times for each proteins will vary.

Happy Eating!!