Monday, February 2, 2009

Sausage Jambalaya

When updating this recipe I had trouble finding usable sausage. I actually used a seasoned pork roast once when making this dish, it works very well, but then I found some good sausage later at Trader Joe's.

1 tablespoon olive oil
3 cloves garlic, pressed
1 cup onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound low fat smoked beef sausage, sliced thin
1 can (14 1/2 oz.) chopped tomatoes and liquid
1 cup low-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked brown rice
1/2 cup chopped green onions
sea salt and ground black pepper to taste

Heat an eight quart dutch oven over medium high heat. Add olive oil, onions, pepper and celery. Cook five minutes, stirring often. Add garlic and sausage and cook three more minutes, again stirring often. Add the tomatoes and liquid, broth, thyme, cayenne pepper and bay leaf. Bring to a simmer and cook 10 minutes, stirring often. Taste and add salt and pepper, if desired. Add the rice, stir to mix well, and bring to a boil. Lower the heat to medium-low, stir well and cover. Cook about 25 to 30 minutes or until the rice is cooked, stirring often. Remove bay leaf. Add the copped scallions and fluff with fork.

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