Smoky Sausage Jambalaya
This is based on a recipe from Hillshire Farm's website. It's an easy one skillet meal that looks and tastes like you went to a lot of trouble making it."Turned out really good. Only I had to mess with the recipe as usual. I made a roux, need a roux for the right color and taste. Then I had to add mace and cloves, for some reason the flavor always seems to be missing something without them. I found the texture a bit mushy, since I think the tomatoes and vegetables also add moisture to the dish, so next time I'll use a cup and a half of rice. " - cooksalot1995
Yield: 6 Ready in 45 minutes
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|2 tablespoonButter or margarine|
|1 mediumOnion; chopped|
|1/3 cupBell pepper; chopped|
|2 clovesGarlic; minced|
|1 poundSmoked sausage; cut into 1/4 inch slices-see note|
|2 cupsChicken broth|
|1 14.5-oz canCanned diced tomatoes; drained|
|1 cupConverted rice; Brown or white|
|1 tablespoonCajun seasoning; see note|
|Pickled jalapeno slices; optional-to taste|
Smoky Sausage Jambalaya Preparation
Melt butter in heavy, large lidded skillet over high heat. Add vegetables and garlic and saute for 5 minutes. Add all of the other ingredients, mix well, and bring to a boil. Lower heat and simmer for 25 minutes or until the rice is done. Remove from heat and allow to sit for 5 minutes before fluffing with fork and serving.
Use turkey sausage to reduce the fat. Use half the amount of Cajun seasoning if you're sensitive to spicy foods.
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