Jambalaya
Makes 8 cups
12 oz smoked beef
sausage, sliced or quartered
½ onion, chopped
1 green bell
pepper, chopped
1 red bell
pepper, chopped
2 cloves garlic,
minced
2 tomatoes,
chopped (1 can stewed tomatoes can be substituted)
1 cup white rice,
uncooked (if using brown rice cook in rice cooker beforehand)
2.5 cups chicken
broth, low sodium
hot sauce, for
topping
Cajun Seasoning:
1 tsp. paprika
½ tsp. garlic
powder
½ tsp. onion
powder
¼ tsp black
pepper
¼ tsp. cayenne
pepper
½ tsp. oregano
½ tsp. thyme
Heat two
tablespoons of olive oil in a pot over medium heat. Add the bell peppers and
onion and sauté for five minutes until starting to brown. Add garlic and
tomatoes. Simmer for two more minutes. Add chicken broth, rice and Cajun
seasoning and simmer for 20 minutes until rice is fully cooked. Serve with hot
sauce.
432 mg sodium/cup
Suzanne's Note: This was really good. I used precooked brown rice from my rice cooker. It had a lot of flavor and I didn't feel the need to add any extra salt, since most of the salt comes from the tasty sausage. Very Satisfying.
