Jambalaya

by

One of the best types of creole foods

Jambalaya
Pin
Print

Jambalaya

Recipe by Steve NelsonCourse: MainDifficulty: Medium
Servings

8

servings
Prep time

20

minutes
Cooking time

45

minutes

Ingredients

  • 2 cups uncooked brown rice

  • 1 Red Bell Pepper

  • 1 Yellow Bell Pepper

  • 1 Chopped Red Onion

  • 3 Celery Hearts

  • 14 oz Andouille Sausage

  • 1 Tablespoon Canola Oil

  • 1 Tablespoon Cajun Seasoning

  • 1 Spoonful of Minced Garlic

  • 1/2 Teaspoon Crushed Red Pepper

  • 1/2 Teaspoon Black Pepper

  • 1 Teaspoon Salt

  • 2.5 Cups Chicken Broth

  • 2 Cans Crushed Tomatoes

Directions

  • Cook 2 cups of brown rice in a separate pot
  • Heat 1 tablespoon canola oil over medium heat
  • Season andouille sausage with 1 tablespoon Cajun seasoning
  • Sauté andouille sausage until brown
  • Remove andouille sausage and set aside
  • Heat 1 tablespoon canola oil over medium heat
  • Sauté onions, bell peppers, celery, and minced garlic until tender
  • Stir in crushed tomatoes
  • Season with 1/2 teaspoon crushed red peppers, 1/2 teaspoon black pepper, 1 teaspoon salt
  • Stir in andouille sausage
  • Cook for 10 minutes
  • Stir in rice and chicken broth
  • Bring to a boil then reduce heat
  • Let simmer for 20 to 25 minutes, or until liquid is absorbed