JoAnn's Jambalaya Source: Southern Living Magazine, September 2008 Course: Soups/Stews Cuisine: Cajun Food Group: Rice Serves: 6 |
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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 |
Instructions
Preparation1. 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. |
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