August 29, 2008

JoAnn's Jambalaya

1 lb andouille sausage cut into 1/4 inch thick slices
1 10 oz package frozen vegetable seasoning blend
1 32 oz containner low sodium chicken broth
1 14.5 oz can fire roasted diced tomatoes with garlic
2 cups uncooked long grain rice
2 T chopped fresh parsley
1 t cajun seasoning
2 t worceshire sauce
1/8 t gound red pepper
2 T thinly sliced green onions

1. Cook sausage in large dutch oven over medium high heat stiffing frequently 8 to 10 minutes or util browned Remove with a slotted spoon. Drain on paper towels

2. Add vegetable seasoning blend to hot dripping in dutch oven, and saute 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and 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, serve immediately.

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