Smoked Polish Sausage Jambalaya

Tired of the cold weather and want to spice up your day? Try our new smoked polish sausage jambalaya that will rock your taste buds and make you feel like a million bucks.

#Sausageologists #BobaksJambalaya #SmokedSausage #HeartyMeals


1 pound of Bobak's smoked polish sausage

1 tbsp of vegetable oil

1 yellow bell-pepper

1 orange bell-pepper

3 scallions, finely chopped

2 garlic cloves

2 1/2 cups long grain white rice (1 lb)

1 ( 28oz ) of diced tomatoes

2 1/2 cup water

Cooking Instructions:

Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes.

Transfer to a bowl with a slotted spoon.Cook peppers, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.

Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.

Serves 8 people.

Total Time: 1.25 hours

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