I almost didn’t post my chili recipe because it is so simple to make.  However, I did get a large response about how easy it was… so I thought I would give you another simple and very cheap recipe.  This is my jambalaya recipe.  I am sure it isn’t close to anything made in New Orleans, but it is a snap to make and a winter go-to recipe for my family.  In fact, it is one of the first dinners my daughters learn to cook.  Sammy has been making it since she was 10.
You will need
2 small onions (or one large onion- I just didn’t have one in my fridge)
6 cloves of minced garlic
1/3 cup of vegetable oil
5-6 sausages
1/4 teaspoon salt
1/4 teaspoon curry
1/2 teaspoon cayenne pepper (or more if you like it spicy!)
2 teaspoons chili powder
1 large (29oz) can of kidney beans
2 regular (14.5oz) cans of diced tomatoes
3 cups of vegetable broth
1 1/2 cups of rice
In a large pot that has a lid, put in the oil, chopped onion, minced garlic and all the seasoning.  Turn it up on medium and get everything nice and yummy like this.

Layer the sausage on the bottom of the pot and put the lid on it.  I have ten in here because my daughter is having her boyfriend over for dinner.  I always thought my girls were good eaters, but now that two of them have boyfriends, I see that boys can really put it away.  You can just layer the pot with the 5-6 sausages.  Unless, of corse, you have boys.


After about 5-10 minutes you flip the sausage.  Put the lid back on the pot.

While the sausage is cooking I get my liquids ready.  Mix the three cups of vegetable broth and two cans of tomatoes- with the juice.

Now we will start layering the rest of the ingredients.  Don’t worry if the sausage isn’t cooked through. It will be cooking for another hour or so.  Add the can of kidney beans. Do not drain them, just pour them in, juices and all.

Now add the rice.

And now your broth and tomatoes.


Put a lid on the pot and cook until everything is simmering.  Once it starts to simmer, reduce the temperature your lowest temperature.  Cook for at least 40 minutes.  This dish is very flexible.  You can let it simmer for up to 2 hours, but much longer turns the rice to mush.

I serve this on its own, and I sometimes offer a nice slice of bread with it.  You can make this dish with chicken as well.  I use boneless, skinless chicken thighs.  You cook them up the same way as the sausage.  My girls prefer the sausage, and it is usually cheaper.


  1. Dani Sara · December 4, 2012

    so yummy! and beautiful pictures =)

  2. Alli B · December 5, 2012

    I have had this amazing meal while camping with the beautiful Staci! I even eat 2 bowls it is soooo yummy! Awesome pics too friend!! XO Alli

  3. Megan · December 5, 2012

    your photos are amazing, you make regular ol' cans and ingredients look radiant!~ 😉

    It's delish too!

Thank you for your kind words.

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