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Jambalaya with Lentil Sausage (V/GF)

Including cooking the rice, this entire dish comes together in just 45 minutes and can feed a family of 8! If you don’t have that big of a family to feed, no worries. This jambalaya makes great leftovers!!

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Author Bunny

Ingredients

  • 2 tbsp olive oil , divided
  • 1 cup uncooked brown rice
  • 2 1/2 cups water
  • 1 large white or yellow onion , chopped
  • 4 garlic cloves , peeled and minced
  • 4 ribs of celery , diced
  • 1 medium green or red bell pepper , diced
  • 1 28-32 oz can diced tomatoes (with liquid)
  • 1 cup sliced green olives
  • 2 bay leaves
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  • red pepper flakes or hot sauce to taste
  • Lentil Sausage (Recipe in link below)

Instructions

  1. Add 1 tbsp of olive oil, rice and water to a saucepan over medium-high heat and bring to a boil. Once it’s to a boil, reduce heat just heat to keep the water at a simmer. Cover and cook until the water is absorbed, about 35 minutes.

  2. While rice is cooking, make the lentil sausage. Recipe here. 

  3. Heat the remaining oil in a large frying pan. Add the onion, garlic, celery, and bell pepper and cook the vegetables until lightly brown. 

  4. Add the remaining ingredients including the cooked rice and lentil sausage. Cook while stirring occasionally until warm all the way through, about 5 minutes. The sausage might break up, but that's okay! 

  5. Remove the bay leaves and discard. 

  6. Season jambalaya with salt, pepper and extra hot sauce/pepper flakes if you like it spicy! Enjoy!

  7. Store leftovers covered in the refrigerator for up to a week

Recipe Notes

Lentil Sausage recipe here.