Smoked Sausage Jambalaya 1 tablespoon Best Choice olive oil 3 cloves garlic, minced 1 large red onion, chopped 1 large green pepper, chopped 1 cup celery, chopped 1/2-pound Best Choice smoked sausage, sliced 1 can Best Choice no salt added diced tomatoes, undrained 1-14.5oz can Best Choice Fat Free Chicken Broth 1/2 teaspoon Best Choice dried thyme leaves 1/2 teaspoon Best Choice cayenne pepper 1 bay leaf 1 cup uncooked Best Choice long grain white rice 4 green onion, chopped (about 1/2 cup)

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Recipe Video: Smoked Sausage Jambalaya

Posted Mar 1st, 2019

 

Ingredients:
1 tablespoon Best Choice olive oil
3 cloves garlic, minced
1 large red onion, chopped
1 large green pepper, chopped
1 cup celery, chopped
1/2-pound Best Choice smoked sausage, sliced
1 can Best Choice no salt added diced tomatoes, undrained
1-14.5oz can Best Choice Fat Free Chicken Broth
1/2 teaspoon Best Choice dried thyme leaves
1/2 teaspoon Best Choice cayenne pepper
1 bay leaf
1 cup uncooked Best Choice long grain white rice
4 green onion, chopped (about 1/2 cup)

 

Directions:

Heat the oil in a 12-inch skillet over medium heat. Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.

Add the sausage to the skillet and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil. Reduce the heat to med/low and cook for 10 minutes, stirring often. Remove and discard the bay leaf.

Increase the heat to medium-high. Stir the rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes until the rice is tender, stirring occasionally. Top with green onions and serve warm.

 

Smoked Sausage Jambalaya

 

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