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

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 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


  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.