Mama Lil's Pickled Pepper and Sausage Jambalaya

This spicy and flavorful jambalaya is perfect for a crowd. The tangy pickled peppers add a unique twist to this classic Cajun dish. 


  • 1 pound andouille sausage, sliced 
  • 1 large onion, diced 
  • 1 green bell pepper, diced 
  • 1 red bell pepper, diced 
  • 2 cloves garlic, minced 
  • 1/2 cup Mama Lil's Pickled Peppers, sliced 
  • 1 can diced tomatoes (14.5 ounces) 
  • 2 cups chicken broth 
  • 1 cup long grain white rice 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon dried thyme 
  • 1/2 teaspoon cayenne pepper 
  • Salt and black pepper to taste 
  • Green onions, sliced (for garnish) 


  1. Heat a large Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set it aside. 
  2. Add the diced onion, green and red bell peppers, and minced garlic to the pot. Sauté the vegetables until they are softened, about 5-7 minutes. 
  3. Add the Mama Lil's Pickled Peppers, canned diced tomatoes, chicken broth, white rice, smoked paprika, dried thyme, and cayenne pepper to the pot. Stir to combine. 
  4. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer the jambalaya for 20-25 minutes, or until the rice is cooked and most of the liquid has been absorbed. 
  5. Add the cooked andouille sausage back to the pot and stir to combine. Season the jambalaya with salt and black pepper to taste. 
  6. Garnish the jambalaya with sliced green onions and serve hot


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