Cheesy

Cheese And Sausage Jambalaya

Name: Cheese And Sausage Jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 lb (450g) smoked sausage, sliced; 2 cups (400g) uncooked white rice; 2 cups (220g) shredded cheddar cheese; 1 cup (115g) grated Monterey Jack cheese; 1/4 cup (55g) chopped fresh parsley; 2 tbsp (30g) olive oil; 1 tsp (5g) paprika; 1 tsp (5g) dried thyme; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper

By Willa Rutherford · June 19, 2026 · Cheesy

Prep20 min

Cook40 min

Total60 min

Serves6

As a Midwesterner, I have always been drawn to hearty, comforting dishes that bring people together. Cheese And Sausage Jambalaya is one such dish that never fails to impress. This easy, one-dish casserole is made with sausage, cheese, and rice, and is perfect for a weeknight dinner or a special occasion.

I still remember the first time I made this dish for my family. It was a cold winter evening, and we were all gathered around the table, waiting for the jambalaya to come out of the oven. The aroma that filled the kitchen was incredible, and the first bite was like a taste explosion in our mouths. From that day on, Cheese And Sausage Jambalaya became a staple in our household.

This recipe is special because it's easy to make and requires minimal ingredients. It's also very versatile, and you can customize it to your taste by adding your favorite spices or proteins. Whether you're a beginner cook or an experienced chef, this dish is sure to become a favorite.

So, who is this recipe for? It's for anyone who loves comfort food, casseroles, and one-dish meals. It's perfect for busy weeknights, family gatherings, or special occasions. And the best part? It's easy to make ahead and refrigerate or freeze for later.

In this recipe, we'll go through the steps to make a delicious Cheese And Sausage Jambalaya. We'll cover the ingredients, equipment, and techniques needed to make this dish. By the end of this article, you'll be confident in your ability to make a mouth-watering jambalaya that will impress your family and friends.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's perfect for busy weeknights, family gatherings, or special occasions.
The dish is very versatile, and you can customize it to your taste by adding your favorite spices or proteins.
It's easy to make ahead and refrigerate or freeze for later.
The jambalaya is a great way to use up leftover rice and sausage.
It's a crowd-pleasing dish that's sure to impress your family and friends.

Why This Recipe Works

The key to a great jambalaya is the layering of flavors and textures. By cooking the sausage and rice separately before combining them, we create a rich, savory flavor profile that's enhanced by the cheese and spices. The rice also helps to soak up the juices from the sausage, creating a creamy, tender texture.

Another important aspect of this recipe is the use of a hot oven to create a crispy, golden-brown crust on top of the jambalaya. This not only adds texture and visual appeal but also helps to lock in the flavors and aromas of the dish.

Finally, the resting time after cooking is crucial to allowing the flavors to meld together and the jambalaya to set. This ensures that the dish is easy to slice and serve, and that each bite is filled with a perfect balance of flavors and textures.

By following these steps and techniques, you'll be able to create a delicious Cheese And Sausage Jambalaya that's sure to become a favorite in your household.

Ingredients You’ll Need

To make this delicious Cheese And Sausage Jambalaya, you'll need a few simple ingredients. The key players in this dish are the sausage, rice, cheese, and spices. You'll also need some basic pantry staples like olive oil, salt, and pepper.

When shopping for ingredients, be sure to choose a high-quality sausage that's flavorful and spicy. You can use any type of sausage you like, but Andouille or kielbasa work particularly well in this recipe.

1 lb (450g) smoked sausage, slicedChoose a high-quality sausage that's flavorful and spicy. Andouille or kielbasa work particularly well in this recipe.
2 cups (400g) uncooked white riceUse a medium-grain rice that's suitable for casseroles and pilafs. Brown rice can also be used, but it will change the flavor and texture of the dish.
2 cups (220g) shredded cheddar cheeseChoose a sharp cheddar cheese that's flavorful and melts well. You can also use a combination of cheddar and other cheeses, like mozzarella or Parmesan.
1 cup (115g) grated Monterey Jack cheeseMonterey Jack cheese adds a creamy, melty texture to the jambalaya. You can also use other cheeses, like Colby or Pepper Jack.
1/4 cup (55g) chopped fresh parsleyFresh parsley adds a bright, fresh flavor to the jambalaya. You can also use other herbs, like thyme or oregano.
2 tbsp (30g) olive oilUse a high-quality olive oil that's flavorful and has a high smoke point. This will help to prevent the oil from burning or smoking during cooking.
1 tsp (5g) paprikaPaprika adds a smoky, slightly sweet flavor to the jambalaya. You can also use other spices, like cayenne pepper or garlic powder.
1 tsp (5g) dried thymeDried thyme adds a savory, slightly bitter flavor to the jambalaya. You can also use fresh thyme, but be sure to use less of it since it's more potent.
1/2 tsp (2g) saltUse a high-quality salt that's flavorful and has a good texture. You can also use other seasonings, like pepper or garlic salt.
1/4 tsp (1g) black pepperBlack pepper adds a sharp, peppery flavor to the jambalaya. You can also use other peppers, like white pepper or cayenne pepper.

Ingredients for Cheese And Sausage Jambalaya

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or spatulaInstant-read thermometer

How to Make Cheese And Sausage Jambalaya

1
Preheat the oven to 375°F (190°C).
2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set it aside.
3
Add the chopped parsley to the skillet and cook until it's fragrant, about 1 minute. Add the paprika, thyme, salt, and pepper, and cook for another minute, stirring constantly.
4
Add the uncooked rice to the skillet and cook for 1-2 minutes, stirring constantly, until the rice is coated with the oil and spices.
5
Add 2 cups (475ml) of water to the skillet and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
6
While the rice is cooking, prepare the cheese mixture. In a large bowl, combine the shredded cheddar cheese, grated Monterey Jack cheese, and a pinch of salt and pepper. Mix well to combine.
7
When the rice is done, fluff it with a fork and stir in the cooked sausage. Add the cheese mixture to the rice and sausage, and stir until the cheese is melted and the mixture is well combined.
8
Transfer the jambalaya mixture to a 9x13-inch baking dish and top with additional grated cheese. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
9
Remove the foil from the baking dish and continue baking for an additional 10-15 minutes, or until the top is golden brown and the jambalaya is heated through.
10
Remove the jambalaya from the oven and let it rest for 10-15 minutes before serving. This will allow the flavors to meld together and the jambalaya to set.
11
Serve the jambalaya hot, garnished with additional chopped parsley and a side of crusty bread or crackers.

Expert Tips

Use a high-quality sausage that's flavorful and spicy.
Don't overcook the rice, as it can become mushy and unappetizing.
Add the cheese mixture to the rice and sausage while the cheese is still melted, as this will help to create a creamy, melty texture.
Don't overcrowd the baking dish, as this can prevent the jambalaya from cooking evenly.
Let the jambalaya rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the jambalaya to set.
Experiment with different types of cheese and spices to create a unique flavor profile.

Common Mistakes to Avoid

Using low-quality sausage that's not flavorful or spicy.
Overcooking the rice, which can make it mushy and unappetizing.
Not adding enough cheese, which can result in a dry and flavorless jambalaya.
Not letting the jambalaya rest before serving, which can cause it to be messy and difficult to serve.
Not using a hot oven, which can prevent the top from becoming golden brown and crispy.
Not stirring the jambalaya occasionally while it's baking, which can cause it to burn or become unevenly cooked.

Variations and Substitutions

Add diced bell peppers or onions to the skillet with the sausage for added flavor and texture.
Use different types of cheese, such as mozzarella or Parmesan, for a unique flavor profile.
Add some heat to the jambalaya by incorporating diced jalapenos or red pepper flakes.
Use cooked chicken or shrimp instead of sausage for a different protein source.
Add some fresh herbs, such as thyme or oregano, to the cheese mixture for added flavor.
Use a different type of rice, such as brown rice or wild rice, for a nuttier flavor and chewier texture.

What to Serve With Cheese And Sausage Jambalaya

Cheese And Sausage Jambalaya is a hearty, comforting dish that's perfect for serving with a side of crusty bread or crackers. You can also serve it with a green salad or a side of roasted vegetables for a well-rounded meal.

Some other ideas for serving this dish include:

- A side of garlic bread or cornbread for a comforting, indulgent treat.

- A simple green salad with a light vinaigrette for a refreshing contrast to the rich jambalaya.

- A side of roasted vegetables, such as broccoli or Brussels sprouts, for a healthy and flavorful addition to the meal.

Serve with a side of crusty bread or crackersServe with a simple green saladServe with a side of roasted vegetablesServe with a side of garlic bread or cornbread

Make-Ahead, Storage, Freezing and Reheating

Cheese And Sausage Jambalaya can be made ahead and refrigerated or frozen for later. To refrigerate, let the jambalaya cool completely, then cover it with plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days.

To freeze, let the jambalaya cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 2 months. When you're ready to serve, simply thaw the jambalaya overnight in the refrigerator, then reheat it in the oven or on the stovetop until it's hot and bubbly.

Some tips for reheating the jambalaya include:

- Reheating it in the oven, covered with foil, at 350°F (180°C) for 20-25 minutes, or until it's hot and bubbly.

- Reheating it on the stovetop, over low heat, stirring occasionally, until it's hot and bubbly.

- Adding a little bit of water or broth to the jambalaya if it's become dry or thick during storage.

Frequently Asked Questions

What type of sausage should I use for this recipe?

You can use any type of sausage you like, but Andouille or kielbasa work particularly well in this recipe. Look for a sausage that's flavorful and spicy, as this will add depth and excitement to the jambalaya.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice. However, keep in mind that brown rice has a nuttier flavor and chewier texture than white rice, so it may change the character of the dish. You may also need to adjust the cooking time and liquid ratio to accommodate the brown rice.

How do I prevent the jambalaya from becoming dry and crumbly?

To prevent the jambalaya from becoming dry and crumbly, make sure to not overcook the rice, and add enough cheese and liquid to the dish. You can also try adding a little bit of water or broth to the jambalaya if it becomes dry during storage or reheating.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the sausage and cook the rice, then transfer everything to the slow cooker and cook on low for 2-3 hours, or until the jambalaya is hot and bubbly.

How do I reheat the jambalaya without drying it out?

To reheat the jambalaya without drying it out, try adding a little bit of water or broth to the dish, and reheating it over low heat, stirring occasionally. You can also try reheating it in the oven, covered with foil, at 350°F (180°C) for 20-25 minutes, or until it's hot and bubbly.

Can I freeze the jambalaya for later?

Yes, you can freeze the jambalaya for later. Simply let it cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 2 months. When you're ready to serve, simply thaw the jambalaya overnight in the refrigerator, then reheat it in the oven or on the stovetop until it's hot and bubbly.

What are some variations I can try with this recipe?

Some variations you can try with this recipe include adding diced bell peppers or onions to the skillet with the sausage, using different types of cheese or spices, or adding some heat to the jambalaya with diced jalapenos or red pepper flakes. You can also try using cooked chicken or shrimp instead of sausage, or adding some fresh herbs to the cheese mixture for added flavor.

How do I know when the jambalaya is done?

The jambalaya is done when the rice is tender, the sausage is cooked through, and the cheese is melted and bubbly. You can check the jambalaya by inserting a fork or knife into the center of the dish - if it slides in easily, the jambalaya is done. You can also check the internal temperature of the jambalaya, which should be at least 165°F (74°C) for food safety.

The Full Recipe

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