Spicy Creole Jambalaya with Andouille Sausage
It’s the time of year when all my meal planning revolves around what is available in the garden. Instead of choosing a recipe and going to the store to find ingredients, I go outside to find the ingredients and then decide what to do with it all! I’m still shocked at how much there is to harvest each day. Then again, it’s to be expected when you plant several hundred onions, four beds of potatoes, 20-30 tomato plants, and nearly every other veggie you can think of. These days, the majority of the harvest is tomatoes, but there’s also plenty of peas, beans, eggplant, broccoli, and a few peppers. The zucchini is winding down (thank goodness!) and sweet corn is ripening. I even picked a couple winter squash this week! I’m also excited to be getting some okra as well! (Last summer, I planted it too late to harvest any.) I then used it to make this Spicy Creole Jambalaya along with tomatoes, zucchini, onions, and peppers. It’s super satisfying to cook entirely with homegrown ingredients! This recipe is full of fresh summer veggies and herbs, lots of spices, rice, and andouille sausage (if desired).
What do I need to make Spicy Creole Jambalaya with Andouille Sausage?
The ingredient list for this recipe is pretty long because there are so many herbs and spices. Even if it looks daunting though, it’s very simple to make and comes together in only an hour. Here’s what you’ll need:
- Olive oil
- Yellow onion
- Garlic
- Celery
- Zucchini
- Jalapeño
- Bell pepper
- Sage (fresh)
- Thyme (fresh)
- Oregano (fresh)
- Celtic sea salt
- Chili powder
- Garlic powder
- Smoked paprika
- Black pepper
- Chicken bone broth (veggie broth if vegetarian/vegan)
- Crushed tomatoes
- Fresh okra
- Brown rice (cooked)
- Andouille sausage (optional)
Can I make Spicy Creole Jambalaya vegetarian or vegan?
Yes! Spicy Creole Jambalaya can be made vegetarian/vegan with two simple swaps. First, use veggie broth instead of chicken bone broth. Second, omit the andouille sausage. It is added at the end to make it easy to leave out if desired.
A Note on Andouille Sausage
Personally, I’ve never been a fan of sausages like andouille or kielbasa. Something about the taste and texture has always been off-putting. Not surprising when you look at the ingredients of a conventional sausage: corn syrup, sodium phosphate, dextrose, sodium erythorbate, sodium nitrite, and “natural” flavours. However, I found some uncured, local, pastured andouille from Willow Creek Farms at my local food co-op. It only contains pork and real spices, so I decided to give it a try. It didn’t have that ultra-processed-sausage smell as I was cooking it and I actually liked the taste (it’s spicy though!). Also, it had a good texture that actually resembled meat, unlike the pasty/rubbery consistency of regular sausage. If you choose to add the sausage to this recipe, I would highly recommend, seeking out some pasture-raised, uncured meat. That way you can avoid all the chemical ingredients and it will taste so much better!
How to Cook the Sausage
I chose to add the sausage at the end because it makes it easier to omit for vegetarians. As the jambalaya is cooking, you can place the sausages in cast iron skillet and cook them on medium-low heat until they are firm, browned, and the internal temperature is 160 degrees. Then slice them up and add them to the jambalaya at the same time as the rice. As the jambalaya finishes cooking, the flavours will work into the other ingredients. If you’re andouille is precooked, you can simply slice it and add it in with the rice.
How to Prepare the Rice
This Spicy Creole Jambalaya calls for two cups of cooked brown rice. This is a great way to use up leftover rice if you have it, but if not, it is easy to prepare. It can also be made a few days ahead of time if needed. I recommend soaking the rice for at least three hours (and up to 24) before cooking. To do this, take one cup of dry brown rice, rinse it off in a fine mesh strainer, and transfer it to a bowl with one cup of water and a tablespoon of apple cider vinegar. Let the rice rest at room temperature. When you are ready to cook it, drain the water and rinse the rice again. Then place it in a medium saucepan with two cups of water. Bring to a boil over medium heat and lightly cover the pot. Then reduce heat to low and simmer until all the water is absorbed and the rice is tender. The longer it soaks, the less time it will take to cook.
How to Make Spicy Creole Jambalaya with Andouille Sausage
In a large pot, heat the olive oil on medium heat and add the onion, garlic, celery, zucchini, peppers, sage, thyme, oregano, salt, chili powder, garlic powder, paprika, and pepper. Saute until the onions turn translucent and the other veggies begin to soften. Stir occasionally. Then add the broth, tomatoes, and okra. Reduce heat to medium-low and simmer for 30 minutes. Then add the cooked rice and andouille sausage if using. Continue to simmer until the rice and sausage are heated through.
I hope you enjoy this Spicy Creole Jambalaya! Be sure to leave a rating below and let me know what you think in the comments. Happy cooking!
More Recipes to Try
- INSTANT POT BUTTERNUT CHILI
- SPICED PALEO PUMPKIN SOUP
- HERBAL CHICKPEA STEW WITH COCONUT RICE
- VEGAN AFRICAN PEANUT STEW WITH COCONUT RICE
Spicy Creole Jambalaya with Andouille Sausage
Ingredients
- 2 Tbsp olive oil
- ⅓ cup yellow onion diced
- 2 cloves garlic minced
- 2 stalks celery finely sliced
- 2½ cups zucchini diced
- 1 small jalapeño diced
- 1 cup bell pepper diced
- 8 sage leaves
- 5 sprigs thyme
- 4 sprigs oregano
- 1 tsp Celtic sea salt
- 1 tsp Spice House chili powder
- ½ tsp Spice House garlic powder
- ½ tsp Spice House smoked paprika
- Spice House black pepper to taste
- 1 cup chicken bone broth or veggie broth
- 28 oz crushed tomatoes
- 1 cup fresh okra sliced
- 2 cups brown rice cooked
- Cooked, sliced andouille sausage optional
Instructions
- In a large pot, heat the olive oil on medium heat and add the onion, garlic, celery, zucchini, peppers, sage, thyme, oregano, salt, chili powder, garlic powder, paprika, and pepper.
- Saute until the onions turn translucent and the other veggies begin to soften. Stir occasionally.
- Then add the broth, tomatoes, and okra. Reduce heat to medium-low and simmer for 30 minutes.
- Then add the cooked rice and andouille sausage (if using). Continue to simmer until the rice and sausage are heated through.