New Orleans Jambalaya
Excellant Flavor. Wasn't sure my 16 year old eating machine son would like it but he loved it. I was surprised by the amount of flavor which I attribute to the good quality of brat. I used rotel original and the regular brat which was plenty spicy for my wife. To stretch it out I add chopped zucchini then I doubled the whole recipe as the first time the dish almost didn't make it around the table. I also removed the brat after browning it and sauteed the onions in the drippings before add all the ingredients back into the saucepan. — Dave Bollman
- 1 package (19 ounces) JOHNSONVILLE® Hot 'N Spicy Brats
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (14.5 ounces) stewed tomatoes
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 cup water
- 3/4 cup rice
- Remove brats from casing, crumble into skillet and cook through. Drain and reserve.
- In a large saucepan, combine sausage, tomatoes with green chilies, stewed tomatoes, onion, green pepper and water.
- Bring to a boil. Add rice, reduce heat.
- Cover and simmer 20 to 25 minutes or until rice is tender.