One hell of a veggie version…

10/09/2009 | by Susan Powter

Filed under: | Recipes |

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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