Andouille Sausage Jambalaya
Spicy good!. I made this up for dinner tonight. Prep is easy. I came up with a can of diced tomatoes with jalapeño peppers in it. The results are hot, hot, hot, but good. One adjustment on the cooking time: after 20-25 minutes, the jambalaya was still rather soupy. I backed the heat off to just keeping the skillet warm and let the rice finish soaking up most of the excess liquid. I recommend extending the simmering time to 30-35 minutes. — Rick E
- 1 cup onion, chopped
- 1 cup green pepper, chopped
- 2 cloves garlic, minced
- 2 Tbsp. olive oil
- 1 package (13.5 ounce) JOHNSONVILLE® Andouille Sausage, cut into 1/2" slices
- 1 can (14.5 ounces) diced tomatoes w/green chilies
- 1 can (14.5 ounces) stewed tomatoes
- 1 cup water
- 3/4 cup long grain white rice
- In a Dutch oven, saute onion, green pepper and garlic in oil until tender. Add sausage, tomatoes, water and rice; bring to a boil.
- Reduce heat; cover and simmer for 20 to 25 minutes or until rice is tender.
- OPTION: One pound of raw shrimp, peeled and deveined may be added to the Jambalaya during the last 6 to 8 minutes of cooking time. Cook until shrimp have turned pink.