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Red Pepper & Smoked Sausage Jambalaya

  • Family-Friendly
  • Soups, Chilis & Chowders
  • Sausage
  • New Orleans
  • Flavored Grains
  • Bake
  • 30 - 45 MIN
  • Servings
  • Prep
    30–45 min
  • Smokey


About This Dish

We’re bringing a Louisiana favorite to your dinner table! When your family tastes this delicious combination of smoked sausage, brown rice and quinoa, it’ll become a new favorite.


  • 12 ounces Johnsonville® smoked sausage, diced
  • 2 tablespoons vegetable oil
  • 1 small red bell pepper, diced small (1 cup)
  • 2 ribs celery, diced small (1 cup)
  • 1 small onion, diced small
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon butter
  • 2 cups water
  • 1 package UNCLE BEN’S® Brown Rice & Quinoa, Roasted Red Pepper


  1. Heat 2-1/2 quart saucepan and brown sausage. Remove sausage from pan and set aside.
  2. In same pan with remaining fat from sausage, add in oil. Heat oil/fat in sauté pan and add in onion, celery, red pepper and cajun seasoning. Sauté until vegetables are soft and golden.
  3. Add in rice and seasoning pouch, stirring to combine. Add in browned sausage, water and butter, mix well.
  4. Bring mixture to a boil, cover and simmer on low heat for 20–25 minutes until most of the water is absorbed.
  5. Mix well and serve.


Amount per serving (4 total)

Calories: 360
Total Fat: 12g 18%
Saturated Fat: 3.5g 18%
Trans Fat: 0
Sodium: 1540mg 64%
Carbohydrates: 43g 14%
Dietary Fiber: 3g 12%
Sugars: 5g
Protein: 17g
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