Corn and Sausage Jambalaya

  • Yield : 4
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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This is a concoction that I came up with one day because I had nothing else better to fix. I am good at throwing stuff together and it tasted better than I expected. I made this recipe for my fellow teachers and they all raved about it and wanted the recipe.


  • 2 (15 oz) cans whole kernel corn drained
  • 1 lb smoked pork sausage thinly sliced
  • 1 1/2 cups raw rice
  • 1 1/2 cups water
  • 1 cup chopped onions
  • 1/2 cup salsa or stewed tomatoes (optional)


Step 1

Pan fry the sausage in deep skillet or large pot. After the sausage is cooked, remove from skillet.

Step 2

Drain all but about 1 tablespoon of grease. Add the corn and onions to the pot. Sauté until the onions wilt.

Step 3

Add rice, water, and cooked sausage to the corn mixture. Add the tomatoes at this point if you're using them. Stir and cover to allow rice to cook.

Step 4

Stir occasionally to keep rice from sticking. Seasoning is optional because the sausage will give it flavor. After about 20 minutes of cooking, the rice should be cooked and it is ready to serve!

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