JoAnn's Jambalaya

Name: JoAnn's Jambalaya
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Cajun, Creole
Ingredients: 454 grams andouille sausage, cut into 1/4-inch-thick slices; 1 teaspoon Cajun seasoning; 411 grams fire-roasted diced tomatoes with garlic; 2 Tbsps chopped fresh parsley; 2 Tbsps thinly sliced green onions; 907 grams low-sodium chicken broth; 473 milliliters uncooked long-grain rice; 283 grams package frozen vegetable seasoning blend; 2 teaspoons Worcestershire sauce

The recipe JoAnn's Jambalay If you have vegetable seasoning blend, cajun seasoning, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the seasoning blend you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert.

Instructions

Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned.

Ingredients you will need

Sausage

Equipment you will use

Dutch Oven

Remove sausage with a slotted spoon; drain on paper towels.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Paper Towels

Add vegetable seasoning blend to hot drippings in Dutch oven, and saut 3 to 5 minutes or until thoroughly heated.

Ingredients you will need

Seasoning Mix

Vegetable

Equipment you will use

Dutch Oven

Add broth, next 5 ingredients, sausage, and if desired, ground 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, and serve immediately.

Ingredients you will need

Ground Cayenne Pepper