Jambalaya is one of the most known Creole dishes with a beautiful mix of strong flavours and great textures. There are many versions about the origin of the name “jambalaya”. The one commonly repeated is what this name derives from the combination of the French word “jambon” meaning ham and an African word for rice (variously given as ya, aya, or yaya). In fact, jambalaya is usually made with ham or different kinds of sausages, but can also be prepared with chicken, shrimps or oysters, depending on what ingredients you have on hand.
This smoked sausage jambalaya recipe is so quick and easy to do and makes a really tasty dinner on the trail.
Smoked Sausage Jambalaya
* Serves 1 * Easy * 20 min * One-Pot * 179g (6.31oz) * 569kcal *
1 tablespoon olive oil
1 small shallot, diced
1 garlic clove, chopped
1 handful (about 50g/1.76oz) smoked sausages, sliced
1 tablespoon tomato paste
1/2 teaspoon Cajun seasoning
2 tablespoon canned pimentos, drained and sliced (or red bell peppers)
1/3 cup quick-cooking rice
On the trail:
1. Heat the olive oil in a pot, add onions and garlic; cook until onions are soft.
2. Add sausages and sauté until browned.
3. Stir in tomato paste, Cajun spice mixture and pimentos. Cook for another 1–2 minutes, and then pour in rice and 2/3 cup water.
4. Bring to a boil. Season to taste with salt.
5. Simmer for 10 minutes, stirring occasionally, until rice is done and all liquid is absorbed.