Tennessee Jambalaya

Total Time:
1 hr 15 min
Prep:
10 min
Cook:
1 hr 5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Jambalaya:
  • 4 slices bacon, cut in half
  • 1 to 1 1/2 pounds kielbasa sausage, thinly sliced
  • Two 15.5-ounce cans black beans with juice
  • Two 8-ounce cans tomato sauce
  • One 4-ounce can green chiles
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon Italian seasoning
  • 2 medium carrots, shredded
  • Black pepper
  • Wild Rice:
  • 3 cups chicken stock
  • 1 cup wild rice
  • 1 bay leaf
  • Hot sauce, to taste
Directions
  • For the jambalaya: In a large stockpot or Dutch oven, cook the bacon until crisp and set aside. Cook the sausage in the bacon drippings until lightly browned. Stir in the black beans, tomato sauce, chiles, onion powder, Italian seasoning, carrots and some black pepper. Bring to a boil, then reduce the heat and simmer, covered, for 45 minutes. Stir occasionally.

  • For the wild rice: Meanwhile, bring the chicken stock to a boil in a saucepan and add the rice, bay leaf and hot sauce. Reduce to a simmer, cover and simmer for 45 minutes. Turn off the heat and let steam for 5 minutes. Remove the lid and fluff. Remove the bay leaf before serving.

  • Crumble the bacon and sprinkle on top of the jambalaya before serving. Serve over the wild rice.


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    Recipe courtesy of Food Network Kitchen