Smoked Sausage Jambalaya

 

Ingredients

  • 2 tablespoons olive oil
  • 14 ounces beef smoked sausage, or andouille or your favorite - sliced
  • 12 ounces bell peppers & onion mix
  • 4 cloves garlic, minced
  • 1 ½ teaspoon Cajun seasoning, or to taste
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 10 ounces Rotel, canned tomatoes and chiles
  • 3 cups chicken stock
  • 1 ½ cups long-grain rice

Instructions

  • Heat a large skillet over medium to medium-high heat.
  • Add the olive oil, mirepoix mix, and smoked sausage to the heated skillet. Cook just until the veggies thaw out and begin to soften.
  • Stir in the creole seasoning, salt & pepper, and bay leaf.
  • Stir and blend in the spices for a minute or two.
  • Pour in the tomatoes, chicken stock, and rice.
  • Stir to combine.
  • Bring the mixture to a boil.
  • Reduce heat to medium-low, cover, and cook for 20 minutes or until the rice is cooked and tender.
  • Stir and fluff with a fork.
  • Remove the bay leaf before serving.

Notes


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