# What You’ll Need:
→ Meats
01 - 12 oz smoked sausage (such as Andouille or kielbasa), sliced into 1/2-inch rounds
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 celery stalks, diced
05 - 2 garlic cloves, minced
06 - 1 can (14 oz) diced tomatoes, drained
07 - 2 spring onions, thinly sliced, for garnish
→ Rice & Liquids
08 - 1 1/4 cups long-grain white rice, rinsed
09 - 2 1/2 cups chicken stock
→ Spices & Seasonings
10 - 1 tablespoon Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper, optional
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 2 tablespoons vegetable oil
# How to Make It:
01 - Warm the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and brown for 3–4 minutes until well-caramelized and slightly crisp. Transfer sausage with a slotted spoon to a plate and set aside.
02 - In the same pan, add chopped onion, red bell pepper, and celery. Sauté for 3–4 minutes until the vegetables begin to soften.
03 - Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
04 - Incorporate the rinsed rice, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Stir thoroughly to ensure the rice is evenly coated with spices.
05 - Pour in the drained diced tomatoes and chicken stock, then bring mixture to a gentle boil.
06 - Return the browned sausage to the pan. Stir, reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and the liquid is absorbed.
07 - Remove from heat. Fluff the jambalaya gently with a fork. Garnish with sliced spring onions and serve immediately while hot.
