• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Breakfast Jambalaya

January 2, 2020 by Joy the Baker 17 Comments

Jump to Recipe

Hello my dears!  

Are you enjoying this extended slow space between Christmas and the new year?  It feels like a luxurious amount of space.  Enough time to stretch and be lazy.  Enough time to put off taking down the Christmas tree.  Enough time for me to figure out how to incorporate the oranges I handmade for my tree (like a maniac) into a Mardi Gras headpiece.  Enough time to sit still and realize that Mardi Gras is basically tomorrow. It’s ok… let’s just dive right in. 

This is a recipe I’m going to cart back out for Mardi Gras week, but I thought I’d leave it here for your weekend.  It’s just the kind of comforting and grounding brunch recipe that might fit nicely into your (hopefully) lazy first weekend of January.  

Happy New Year!  Here’s to many more kitchen adventures together this year!

Here’s what you’ll need for this breakfast: 

•  breakfast sausage or whatever sort of breakfast meat you’d prefer. 

•  the trinity: onions, celery, and green bell pepper + garlic, too. 

•  salt, pepper, and smoked paprika + fresh thyme, too. 

•  rice and chicken stock

•  crushed tomatoes (not everyone adds tomatoes to their jambalaya but today, I do.) 

•  frozen shredded hash browns and eggs – the makings of most great breakfasts. 

Start by browning the breakfast sausage in a bit of oil.  I went for an aggressive brown because I like the little gnarly bits of well done sausage.  You’ll cook it up just the way you like it. 

Move the sausage from the bowl and, in the fat left in the pan from the sausage, saute the trinity – adding the garlic just at the end.  

You’ll notice that the hash browns are well… browned. 

I fried them up in a nonstick skillet.  Trying to cook them in anything other than a non-stick pan is, plainly put, a true pain. 



To the vegetables add the rice and spices.  Toasting both will make everything more delicious. 

Add the tomatoes and chicken stock. 



And stir the sausage back in.  

Place the lid on the pot a simmer real low until the liquid is absorbed and the rice is tender. 

If the top layer of rice is a little crunchy after 20 minutes, stir the mixture well, place the lid back on the pot and allow the mixture to steam for several minutes. It’ll all even out.  

Stir in the large chunks of the browned hash browns and scrambled eggs.  

Top with green onions and parsley and wow – enjoy! 

I highly recommend hot sauce, and a second helping. It’s comfort exactly. 

Photos with my friend Jon Melendez.
Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Breakfast Jambalaya

★★★★★ 5 from 1 reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
Pin Recipe
Print Recipe

Ingredients

Scale
  • 6 tablespoons olive oil, divided
  • 1 pound breakfast sausage, uncooked and uncased
  • 3/4 cup chopped onion
  • 3/4 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups long grain rice
  • 1 15-ounce can crushed tomatoes
  • 3 cups chicken broth
  • 1 16-ounce bag shredded hash browns
  • 4 large eggs, beaten
  • a few tablespoons of chopped fresh parsley for garnish

Instructions

  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat; add breakfast sausage and cook about 7 minutes, crumbling with a wooden spoon until cooked through and well browned. Remove the cooked sausage from the pan and place in a small bowl.
  2. Reduce heat to medium and add onion, bell pepper, and celery to the pan with the hot sausage grease and cook, stirring frequently, about 5 minutes or until tender. Add garlic, stirring for about 1 minute until fragrant. Add rice, and stir about 3 minutes until lightly toasted.
  3. Add the thyme, salt, pepper, paprika, and cayenne. Add the crushed tomatoes and stir until the juices absorb.
  4. Add the chicken stock and stir to combine. Reduce heat to low, cover and allow to simmer for 15 to 20 minutes, until most of the liquid has absorbed and the rice is softened. If the top layer of jambalaya rice feels a little more uncooked than the bottom layer. Stir the mixture, cover again, and allow the mixture to steam. Try to resist adding more liquid.
  5. While the jambalaya simmers, cook the hash brows and the eggs.
  6. In a medium-size, non-stick skillet heat 2 tablespoons of olive oil over medium-high heat. Cook the shredded hash browns until well browned on both sides. Set aside on a medium plate.
  7. In the same medium skillet, reduce heat to medium and heat the remaining 2 tablespoons of olive oil. Add the beaten eggs and cook until well scrambled.
  8. When the jambalaya has cooked through, break the hash browns browns into large chunks and stir into the mixture along with the scrambled eggs. Top with parsley and serve warm.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Breakfast, Recipes, Savory

Previous Post: « Let It Be Sunday, 251!
Next Post: Let It Be Sunday, 252! »

Reader Interactions

All Comments
I Made This
Questions
  1. Rachel

    February 22, 2022 at 6:31 pm

    Making this for dinner tonight, although I’m late to this party! Almost a one pot breakfast casserole type dish gets all the stars from me :D I did want to mention that I had to reference the narrative recipe step breakdown for when the sauage gets added back in. I think it should be in step 4 in the recipe? I may be totally overlooking it, though.

    ★★★★★

    Reply
  2. Samantha

    January 14, 2020 at 3:02 am

    Being italian it’s difficult to me to eat salty thing for breakfast, but it’ll definitely be great for a dinner!

    Reply
    • Robin

      February 16, 2022 at 12:21 pm

      This sounds so yummy. I’ll try it with Beyond breakfast sausage and vegetable stock. Perfect dish for brunch with the family.

      Reply
      • Joy the Baker - Founder

        February 16, 2022 at 1:48 pm

        That sounds fantastic!

        Reply
  3. Eva

    January 5, 2020 at 11:29 am

    I loved this recipe. I didn’t add the green bell pepper because my husband and I don’t care for them and it made no difference. The flavors are amazing! Thank you Joy!

    Reply
    • joythebaker

      January 6, 2020 at 3:15 pm

      I’m so glad you enjoyed it!

      Reply
  4. Sabrina

    January 4, 2020 at 10:27 am

    very yummy breakfast recipe thank you, and a new one for me, so much appreciated!

    Reply
  5. Carmen

    January 2, 2020 at 12:41 pm

    Sounds delicious! Any thoughts on omitting the rice since there’s already the starch of the potatoes?

    Reply
    • joythebaker

      January 6, 2020 at 3:15 pm

      Well – the rice is the main part of this dish so it might be strange without it.

      Reply
  6. Meg Lynch

    January 2, 2020 at 10:34 am

    How many would you say it serves — six? (Maybe I overlooked it.)

    Reply
    • joythebaker

      January 4, 2020 at 4:04 pm

      Six!

      Reply
  7. Paige Cassandra Flamm

    January 2, 2020 at 9:58 am

    This looks amazing! I totally need to try this soon!

    Paige
    https://thehappyflammily.com

    Reply
  8. Emily

    January 2, 2020 at 9:15 am

    This is a perfect recipe for a family brunch! Love it! cannot wait to add it to our breakfast casserole Christmas Eve tradition next year! I know this will be a hit. In the meantime, I will just enjoy it myself.

    Reply
    • joythebaker

      January 6, 2020 at 3:14 pm

      Yes it’s a perfectly decadent Christmas treat!

      Reply
  9. Kristen Berry

    January 2, 2020 at 4:20 am

    Great recipe Joy! Do you think I could use kielbasa as I have some in my freezer?

    Thank you and Happy New Year!

    Kristen Berry

    Reply
    • joythebaker

      January 6, 2020 at 3:14 pm

      Yes absolutely! Kielbasa would be delicious!

      Reply
  10. Rena

    January 2, 2020 at 3:33 am

    Oh, this is a great recipe – especially for this time of the year!
    Happy new year!
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up