Creole Jambalaya

By mahto

Ingredients

• 2 pounds smoked sausage, sliced into 1/4-inch pieces
• Olive oil
• 1 1/2 cups onions, diced
• 1 1/2 cups celery, diced
• 3/4 cup red bell pepper, diced
• 1 tablespoon garlic, minced
• 2 (8-ounce) cans tomato sauce
• 1 (15-ounce) can diced tomatoes, drained
• 1 (28-ounce) can whole tomatoes, drained
• 3 cups low sodium chicken broth
• 3 1/4 cups long grain white rice
• Salt and pepper to taste
• 1/2 cup green onions, sliced
• 1/4 cup parsley, chopped
• Your favorite brand of hot sauce (optional)

Details

Servings 1
Adapted from tastebook.com

Preparation

Step 1

Over medium-high heat, brown the sausage in a skillet. Remove from skillet with a slotted spoon, and set aside.

In a heavy-bottomed pot over medium-high heat, sauté onion, celery, and bell pepper in olive oil about 5-8 minutes or until tender. Add garlic and continue to sauté for 2 minutes. Reduce heat to medium and add sausage, cooking for 5 minutes.

Add tomato sauce, diced tomatoes, whole tomatoes, and chicken broth, and stir. Bring to a boil, and add rice, stirring well to incorporate all ingredients. Return to a boil for 1-2 minutes, and reduce heat to low. Season with salt and pepper, cover, and cook for 20 minutes, stirring halfway through to keep rice from sticking.

Add green onions and parsley, and stir. Cover and cook another 15-20 minutes, stirring about every five minutes. Continue to cook until the base has completely absorbed into the rice. (This may be another 20 minutes or so depending on the pot you're using.)