Johnsonville Jambalaya with Andouille Sausage

Enjoy Johnsonville's take on this Creole classic by serving up a pot of Jambalaya, featuring our Smoked Andouille Sausage. Whether you're feeding family, friends, or the whole neighbourhood, this hearty dish will have everyone coming back for seconds.

Prep Time
Cook Time

What You Need

  • 2 pkgs (13.23 ounces / 375 g) Johnsonville Smoked Andouille, coin sliced (about 3/4 cm)
  • 2 tbsps olive oil
  • 1 green bell pepper, cored, seeded and chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 2 celery ribs, finely chopped
  • 1 medium onion, finely chopped
  • 3 scallions (green onions), finely sliced
  • 2 garlic cloves, finely chopped
  • 2 1/2 cups long grain white rice
  • 1 can (28 oz) diced tomatoes
  • 3 1/2 cups water
  • 1/2 tsp salt and pepper, each


  1. Heat oil in wide, 6-8 litre heavy pot over medium-high heat. Add sausages and stir occassionally until edges are golden brown, about 5 minutes. Using a slotted spoon transfer the sausages to a bowl, set aside.

  2. Using the same pot with the remaining oil, cook peppers, celery, onions, scallions and garlic, stirring occassionally for about 5 minutes.

  3. Stir in rice, sausages, tomatoes and their juice, water, salt and pepper. Bring to a boil, then reduce heat and cook at a low simmer, covered with a lid, until rice is tender (approximately 20-25 minutes).

  4. Remove from heat and let stand, covered, for about 5-10 minutes. Fluff rice with fork and serve.