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One hell of a veggie version…
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Jambalaya Rice and sausage:
One package veggie sausage 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 2 cloves garlic, minced 1 teaspoon vegetable oil 2 cups chicken or veggie broth 1 can (14.5 oz.) diced tomatoes 3/4 cup uncooked long grain rice 1 1/2 teaspoons dried Italian seasoning 1/2 teaspoon crushed red pepper 1/4 cup veggie or chicken broth Directions: Remove sausange links from package Cook till crispy Cut into 1/2-inch-thick slices Set aside Saute onion, celery, bell pepper and garlic in a touch of oil until tender Stir in 2 cups broth, undrained tomatoes, rice, Italian seasoning and red pepper Bring to boiling Reduce heat Simmer, covered, for 15 minutes. Stir in sausage pieces If mixture appears dry, stir in 1/4 cup broth Return to boiling Reduce heat. Simmer, covered, for 3 to 5 minutes or until rice is tender And, enjoy the hell out of it... Susan Powter |
   
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