So Cal Jambalaya

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Take a tasty trip to New Orleans by way of Southern California with quick-cooking riff on classic Creole jambalaya. Artichoke hearts sub for celery, and FARMER JOHN HOT LOUISIANA CHICKEN SAUSAGE® adds that extra-special touch of spicy deliciousness.

PREP Time: 12 minutes

Cook Time: 35 minutes

Servings: 4 servings


  • 1 tbs. olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 bay leaf
  • 4 sprigs thyme
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 6 roma tomatoes, chopped
  • 1 8 oz. can tomato sauce
  • 2 ½ cups water
  • 1 cup long grain white rice
  • 1 package  FARMER JOHN® Hot Louisiana Chicken Sausage, sliced
  • 1 14 oz. artichoke hearts in water, drained and cut in half


Place oil in a large saucepan over medium high heat. Add onion, garlic and bell pepper and cook, stirring often for 5 minutes.

Add bay leaf, thyme, salt, pepper, tomatoes, tomato sauce and water, stirring to combine. Bring to a boil over high heat. Reduce heat to medium and cook for 5 minutes.

Add rice, sausage and artichoke hearts, stirring gently to combine. Cover, reduce heat to low, and let cook for 20-25 minutes, or until rice is cooked through. Remove from heat and let stand, covered, for 5 minutes.

Serve hot.