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Many of us won’t be able to make it to Mardi Gras this year, though I’d go just for the warm weather!! Well, you can enjoy Mardi Gras at home and feel like you are in New Orleans with this Sausage and Ham Easy Jambalaya Recipe perfect for Mari Gras!
Sausage and Ham Easy Jambalaya Recipe for Mardi Gras
When we visited New Orleans, I don’t think I have ever eaten so much food! They have some fantastic flavors there! I HAD to recreate them at home, my oldest daughter and I love crawfish, but this jambalaya recipe was hubby’s favorite!
What kind of sausage is best for this recipe?
As stated in the directions, smoked sausage or andouille works best, however, you can also use hot links if you want to give your Jambalaya Recipe a little extra kick.
How long will the leftovers last in the fridge?
As long as you are using pre-cooked sausage that is being reheated in the Jambalaya, this will last about a week in the fridge. Be sure to store it in an airtight container. You can reheat it in the microwave or in a pan with a splash of chicken broth to help rehydrate it.
I am out of fresh garlic but have garlic powder in my pantry. Can I use that instead?
Of course! If you are using garlic powder instead of freshly minced garlic, you will want to use 1/8 teaspoon of powder for every ½ teaspoon you would normally use. For this recipe, it comes out to about ½ teaspoon of garlic powder total.
How can I tell when my veggies are soft enough, I want to make sure they cook all the way through but don’t want to sauté them?
A good rule of thumb for this is to try smashing one of the veggies with your spatula. If it is cooked all the way through it shouldn’t break, but will instead smoosh down.
Related: Purple Mardi Gras Cupcakes Recipe
3 ribs celery, finely chopped
3 cloves of garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
2 TBS olive oil
1 can petite diced tomatoes, undrained
1 cup chicken broth
2 TBS Cajun seasoning
1 TBS salt
1 tsp black pepper
1 lb diced ham
1 lb smoked sausage or andouille
6 cups cooked white rice
How to make Sausage and Ham Jambalaya
Heat olive oil in a large saucepan over medium heat.
Add onion, celery, and bell pepper.
Cook until tender.
Stir in garlic, tomatoes, chicken broth, and spices.
Simmer for 20 minutes.
Remove bay leaves, add in the meat and rice, heat through.
- 3 ribs celery, finely chopped
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 TBS olive oil
- 1 can petite diced tomatoes, undrained
- 1 cup chicken broth
- 2 TBS Cajun seasoning
- 1 TBS salt
- 1 tsp black pepper
- 2 bay leaves
- 1 lb diced ham
- 1 lb smoked sausage or andouille
- 6 cups cooked white rice
- Heat olive oil in a large saucepan over medium heat
- Add onion, celery, and bell pepper
- Cook until tender
- Stir in garlic, tomatoes, chicken broth, and spices
- Simmer for 20 minutes
- Remove bay leaves, add in the meat and rice, heat through