Sausage Jambalaya | Midwest Living

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Sausage Jambalaya

Sausage Jambalaya

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  • Makes: 4 servings
  • Prep 15 mins
  • Slow Cook 2 hrs on HIGH; 4 hr. on LOW

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  • 12 ounces cooked andouille sausage or cooked kielbasa (Polska Kielbasa)
  • 1 pint miniature sweet peppers or 2 large yellow and/or orange sweet peppers
  • 1 15 - 16 - ounce can red kidney beans, rinsed and drained
  • 1 14 1/2 - ounce can fire-roasted diced tomatoes
  • 1 cup chopped celery (2 stalks)


  1. Slice sausage in 1-inch chunks. Halve, stem, and seed the miniature peppers. If using large peppers, stem, seed, and coarsely chop.
  2. In a 3 1/2- or 4-quart slow cooker combine the sausage, sweet pepper, drained beans, undrained tomatoes, and celery. Cover and cook on HIGH for 2 hours or on LOW for 4 hours.


  • Change up: Replace the sausage with thawed frozen cooked meatballs. Use onion wedges in place of the sweet peppers, canellini beans in place of the red kidney beans and diced tomatoes with basil and garlic in place of the fire roasted tomatoes.

Nutrition Facts

(Sausage Jambalaya)

Servings Per Recipe 4, Fat, total (g) 24, carb. (g) 32, Thiamin (mg) 0, pro. (g) 18, vit. C (mg) 242, vit. A (IU) 923, cal. (kcal) 409, Trans fatty acid (g) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 65, sugar (g) 10, Cobalamin (Vit. B12) (µg) 1, fiber (g) 8, calcium (mg) 81, Polyunsaturated fat (g) 4, sodium (mg) 1295, iron (mg) 3, Potassium (mg) 856, Monounsaturated fat (g) 10, sat. fat (g) 8, chol. (mg) 56

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