JoAnn's Jambalaya
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1831913&cookbook_i
Source: Southern Living Magazine, September 2008
Course: Soups/Stews
Cuisine: Cajun
Food Group: Rice
Serves: 6

Ingredients

1 pound(s) andouille sausage, cut into 1/4-inch-thick slices
10 ounce frozen vegetable seasoning blend
32 ounce low-sodium chicken broth
14.5 ounce fire-roasted diced tomatoes with garlic
2 cup(s) uncooked long-grain rice
2 tablespoon(s) chopped fresh parsley
1 teaspoon(s) Cajun seasoning
2 teaspoon(s) Worcestershire sauce
1/8 teaspoon(s) ground red pepper (optional)
2 tablespoon(s) thinly sliced green onions

Preparation

1. Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.

2. Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, and serve immediately.

Note: For testing purposes only, we used McKenzie's Seasoning Blend frozen vegetables and Hunt's Fire Roasted Diced Tomatoes With Garlic.

Notes: