Bratwurst Jambalaya Recipe

Brown the sausages

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat. Add the oil. When shimmering, add the chopped bratwurst and sliced andouille. Cook, stirring and breaking up the bratwurst with a spoon, until the pieces are browned and some fat renders, about 6–8 minutes. Transfer browned sausage to a bowl, leaving rendered fat in the pan.

Optional chicken

If using chicken thighs, add the butter to the pan with the rendered fat, increase heat to medium-high, add chicken pieces, season lightly with a pinch of salt and pepper, and sear until golden on all sides but not fully cooked through, about 3–4 minutes. Remove and set aside with the sausage.

Reduce heat to medium. Add the diced onion, bell pepper, and celery (the 'holy trinity') to the pan. Sauté in the remaining fat, stirring frequently, until softened and the onion is translucent, about 5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and continue cooking 1 minute to deepen flavor. Add the canned diced tomatoes with their juices and scrape up any browned bits from the bottom of the pan.

Return the browned bratwurst (and andouille/chicken) to the pot. Stir to combine with the vegetables. Add the rinsed rice and stir so the rice is coated with tomato mixture and fat, toasting the rice briefly, about 1 minute.

Pour in the chicken stock, add the Worcestershire sauce, Creole seasoning, smoked paprika, dried thyme, bay leaf, hot sauce (if using), salt, and black pepper. Stir once to combine and bring the mixture to a gentle simmer over medium-high heat.

Once simmering, reduce heat to low, cover tightly with a lid, and cook undisturbed for 18–20 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid during this period so steam cooks the rice evenly.

When the rice is tender, remove the pot from heat and let it rest, covered, for 5 minutes. Remove and discard the bay leaf. Gently fluff the jambalaya with a fork to combine sausage and rice.

Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Stir in chopped green onions and parsley if using.

Serve hot in generous bowls. Garnish with extra green onions and an additional pinch of smoked paprika or Creole seasoning if desired.