| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 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
- 3 cups chicken stock
- 1 cup wild rice
- 1 bay leaf
- Hot sauce, to taste
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 660 |
| Total Fat | 34 g |
| Saturated Fat | 10 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 14 g |
| Sugar | 8 g |
| Protein | 34 g |
| Cholesterol | 83 mg |
| Sodium | 1651 mg |
Reviews
Love it!!!
Looks interesting but not jambalaya my more like sausage and beans over wild rice… It only has one original jambalaya ingredient and that’s rice…
Turned out great! I added a mineproix mix and a can of diced tomatoes in solace of one of the cans of tomati sauce.
Great
Tennessee should stick to making whiskey. This is NOT jambalaya
This recipe is delicious, easy to make and very satisfying. Made it 4 weeks ag and will again soon. I get that Anonymous is coming from a Purist standpoint, but that shouldn’t stop anyone from making this Tennessee Jambalaya recipe. I would ask Anonymous to make and try the recipe and give it an objective rating. No one should give a rating unless they have made and tried any recipe.
I made this last night and absolutely loved it! I cut the recipe in half. I didn’t use the kielbasa because I didn’t have it. Instead, I used left over roast turkey from a turkey leg. It was delicious. Also, I didn’t make the rice so I can’t comment on that. I served the jambalaya with no rice at all. I just ladled it into bowls.
For all the Trisha fans on here that need to defend the recipe & comment on a review less than 3 stars, I DID MAKE THIS and it is just okay. Saying this is “Tennessee Jambalaya” doesn’t make it Jambalaya which by definition is a creole dish. It tasted like a mediocre pot-luck dish as if someone was “trying” to make jambalaya. Not terrible but not a wow recipe either. Two stars is an honest review for this. Flavor of this is just okay and tasted processed. I understand why someone from New Orleans would be disgusted by this. I’m Italian and the “Cowboy Lasagna” is equally as annoying. It is not lasagna but rather a pasta casserole she is calling lasagna! This is a mediocre rice dish she is calling Jambalaya. Putting Tennessee in front of it doesn’t excuse it’s poor flavor or define it as a jambalaya. I wish she would just cook Southern food as she knows it instead of trying to create recipes that are obviously outside her comfort zone and really are not that good.
This recipe is bland and the wild rice just isn’t good with this. My opinion AFTER making this recipe and my family didn’t care for it either. It was edible but I would not make it again. Also, if you haven’t made the recipe you have NO business defending the recipe either!
Very good. I used low sodium chicken broth and no salt added tomato sauce and deleted the bacon for a little healthier version. I will definitely be making this again.
Dearest Tricia. Let me start by saying I love you, your music, your show and especially your jalapeño hush puppies. Tricia, I think this recipe looks yummy. But, being a girl from South Louisiana, I must tell you that this is nothing like jambalaya. To be honest, I have not tried this recipe, but I do make a mean jambalaya. If you are ever in the New Orleans area, look me up. I’ll cook real jambalaya for you.
Let’s name this recipe of yours something else, like Mexican stew over wild rice.
To that, I will give it 5 stars!
Much love ❤️,
Ginger Erp
Mandeville, Louisiana