Weeknight Jambalaya

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Weeknight Jambalaya

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 3 cups cooked rice
  • 14 ounces Andouille Sausage
  • 2 tablespoons olive oil
  • 1 cup onion - diced
  • 1 cup green bell pepper - diced
  • 1 rib celery - diced
  • 1 tablespoon creole seasoning
  • 2 cloves garlic - minced
  • 14 ounces can diced tomatoes - drained
  • 1/4 cup chopped green onions


  • Heat oil in a large sauté pan.
  • Add onion, pepper, celery and creole seasoning and sauté a few minutes until veggies start to soften.
  • Add garlic and sausage to vegetables and cook until sausage has browned a bit.
  • Add rice and canned tomatoes.
  • Cook until heated thoroughly and mix until all ingredients are combined.


To make this even easier you can use pre-cooked ready rice.  It’s really good with pre-cooked ready wild rice too! 


Calories: 588kcal | Carbohydrates: 46g | Protein: 24g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 963mg | Potassium: 765mg | Fiber: 3g | Sugar: 7g | Vitamin A: 923IU | Vitamin C: 45mg | Calcium: 78mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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