Cooking Classics: Jambalaya

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Classics

The Technique


Jambalaya is a classic Louisiana dish that may be prepared all sorts of ways by using one type or a combination of meat & seafood ranging from sausage, ham & chicken to shrimp & crawfish. It’s a tomato & rice-based dish that gets a lot of flavor from the use of the holy trinity, a blend of aromatic vegetables consisting of onion, celery & green bell pepper. Jambalaya is relatively quick to make & a wonderful family meal. Learn how to make this iconic dish in your very own kitchen.


Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickClassic Sausage Jambalaya
makes 4 servings 

1 lb smoked sausage, sliced
1 Tbsp oil
1 medium onion, diced
3 celery ribs, diced
1/2 green bell pepper, diced
3 garlic cloves, pressed
2 cups chicken broth 
1 {14.5-oz} can petite diced tomatoes
1 cup long grain white rice
1 tsp Creole seasoning
Garnish: Fresh parsley
Hot sauce

Brown the sausage in a Dutch over Medium-High heat 5 minutes. Remove from the pot & place on paper towels. Sauté the onion, the celery & the bell pepper in the sausage drippings & the oil until softened, about 8 minutes. Add the garlic & cook until fragrant, about 1 minute. Stir in the broth, the tomatoes, the rice, the cooked sausage & the Creole seasoning. Bring to a boil, cover & reduce the heat to Low. Simmer 20 minutes. Give the mixture a good stir, portion between serving bowls & garnish, if desired. Serve with hot sauce.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Classic Sausage Jambalaya

Classic Sausage Jambalaya is traditionally prepared with andouille sausage. Although French in origin, it’s most closely associated with Cajun meals as it consists of smoked pork with onions & seasonings. Andouille sausage may certainly be used to prepare this recipe, however any quality smoked sausage will still deliver a tasty dish. For added richness, a tablespoon of tomato paste may be stirred into the jambalaya at the end of the cooking time for a more pronounced tomato flavor.

Classic-Sausage-Jambalaya-Rebecca-Gordon-Cooking-Class-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-Southern-Hostess-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Classic-Sausage-Jambalaya-Rebecca-Gordon-Cooking-Class-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-Southern-Hostess-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 1

Brown the sausage in a Dutch over Medium-High heat 5 minutes. Remove from the pot & place on paper towels. 

Classic-Sausage-Jambalaya-Rebecca-Gordon-Cooking-Class-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-Southern-Hostess-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 2

Sauté the onion, the celery & the bell pepper in the sausage drippings & the oil until softened, about 8 minutes. 


Add the garlic & cook until fragrant, about 1 minute. 

Classic-Sausage-Jambalaya-Rebecca-Gordon-Cooking-Class-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-Southern-Hostess-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 3

Stir in the broth, the tomatoes, the rice, the cooked sausage & the Creole seasoning. 


Bring to a boil, cover & reduce the heat to Low. 

Classic-Sausage-Jambalaya-Rebecca-Gordon-Cooking-Class-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Southern-Entertaining-Southern-Hostess-TV-Cooking-Personality-Pastry-Chef-Birmingham-AlabamaNo. 4

Simmer 20 minutes. 


Give the mixture a good stir, portion between serving bowls & garnish, if desired. 

The Tune
“Misty Blue” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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