I enjoy passing this recipe to people like me who enjoy both spicy and comfort foods.
The best part about making Jambalaya is the room to experiment! This is a very basic recipe and you can mix it up with Chicken, Smoked Sausage, and Shrimp!

1 Package of mild, medium or hot ground sausage
1 small green pepper chopped
1/2 of an onion chopped
3 celery sticks chopped
1 tsp ground red pepper (add more or less for your taste)
1 tsp of ground black pepper
1/2 tsp of minced or garlic (or garlic powder)
1/2 tsp of ground thyme

Combine and cook all these together in a large pot until the sausage is well cooked.

2 cups of Chicken Broth (regular or low sodium if you prefer)
1 - 15 oz can of diced tomatoes
1 - 15 oz can of tomato sauce or crushed tomatoes

Then combine these ingredients. Stir well, cover and simmer. After that begin to prepare the rice.

1 1/2 cups of rice ( Again more or less to suite your needs)

Any type will do really. I prefer either a quick brown rice or a premium minute rice.
There is no set time to cook the jambalaya, of course the longer it simmers the more the flavors blend.
After the rice is light and fluffy, you can spoon some of your jambalaya into a bowl then add
as much rice as you desire.

Learn more about this author, Kay D. Sadell.
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