Creole-Style Sausage Jambalaya
with Green Pepper
Cooking time
30 minutes
Servings
2/4
Calories
660 /serving
One way to know you’ve arrived in Louisiana: a big helping of jambalaya. The rib-sticking dish is built on rice with rich spices and morsels of meat and veggies, like onion, celery and green pepper—plus chopped tomato for a Creole-inspired version.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 1 Tomato
- 1 Onion (or shallot)
- 1 Scallion
- 1 Celery stalk
- 1 Green pepper
- 160g White rice
- 12g Chicken demi-glace
- 30ml Tomato paste
- 10g A Little Louisiana spices (salt, spices, garlic, black pepper, onion, Cayenne pepper, oregano, thyme)
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
7 g
Sodium
1790 mg
Total Carb
88 g
Sugars
12 g
Protein
29 g
Fibre
7 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, halve, peel and small-dice the onion.
- Medium-dice the tomato.
- Thinly slice the scallion and celery crosswise.
- Halve, core and medium-dice the green pepper.
Cook the sausage meat & vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sausage meat, celery and onion. Cook, breaking up the meat, 3 to 4 min., until partially cooked.
- Add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the green pepper and spices. Cook, stirring occasionally, 2 to 3 min., until the sausage meat* is cooked through and the green pepper is crisp-tender.
- Add the tomato, demi-glace, ½ cup water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Plate your dish
- Divide the rice between your bowls.
- Top with the sausage meat and vegetables.
- Garnish with the scallion. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
