Eggplant Jambalaya

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 1

I don't ever recall eggplant being on the menu growing up, this makes a surprisingly hearty dish. The flavor comes from the sausage and black pepper and the eggplant adds body to the dish.

Inspired by a recipe in Talk About Good! published by the Junior League of Lafayette Louisiana.


  • 1/2 Medium Eggplant, peeled and cubed
  • 1/2 onion
  • 1/4 Bell Pepper
  • 1/2 stalk Celery
  • 1/2 tsp minced Garlic
  • 1/2 Italian Sausage (2-3 oz)
  • 3 oz Smoked Sausage
  • 1/2 cup Rice
  • 1 1/2 cup Water
  • Salt and Pepper


  1. Chop vegetables and set aside
  2. Saute the onion, bell pepper, celery and garlic until soft, do not burn or fry them.
  3. Add the cubed eggplant and cook, stirring frequently until softened
  4. Chop the sausages and add to skillet.
  5. Add salt and pepper to taste, this is a peppery dish so don’t skimp on the pepper.
  6. After 5 minutes add the rice and water, reduce heat and simmer covered until rice is cooked about 20 minutes

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