Sausage Jambalaya

Sausage Jambalaya

Prep Time 15 MIN

Cook Time 25 MIN

Serves 6

Ingredients:

  • 1 can (398 mL) Hunt’s Heirloom – Diced Tomatoes
  • 2 tbsp (30 mL) olive oil
  • 12 oz (375 g) Andouille smoked sausage
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 1 cup (250 mL) long-grain rice
  • 1 tbsp (15 mL) Cajun seasoning
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/3 cup (75 mL) dry white wine
  • 1 1/2 cups (375 mL) reduced-sodium chicken broth
  • 2 bay leaves
  • 2 tbsp (30 mL) finely chopped fresh parsley

Directions:

  1. Heat oil in Dutch oven or large saucepan set over medium heat; cook sausage for about 5 minutes or until starting to brown. Add onion, celery, pepper, garlic and thyme. Stir in rice, Cajun seasoning, salt and pepper; cook for about 2 minutes or until rice is well coated.
  2. Stir in wine; cook until reduced by half. Stir in tomatoes, broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for about 15 minutes or until rice is tender and liquid is absorbed. Remove from heat.
  3. Cover and let stand for 5 minutes. Remove bay leaves. Sprinkle with parsley.

Chef's Tip:

Substitute broth and a splash of lemon juice for wine if desired.
Add shrimp if desired.