Southern Living: Jambalaya

A little post-Thanksgiving Cajun dish, which we thoroughly enjoyed.

This came from Southern Living.



As I was reading nearly every magazine in the doc's office recently, I came across this recipe and ripped the page out and put it in my purse. Passive-aggressive behavior for having to wait so long? Maybe. But it was sure tasty!



Makes 6 servings (we think closer to 8, but you be the judge)

Prep: 15 minutes; cook 35

Note: You can reduce the heat by substituting your favorite sausage for andouille



1 lb. andouille, cut into quarter-inch slices

1 10-oz. package frozen vegetable seasoning blend

1 32 oz. container chicken broth

1 14.5 oz. can fire-roasted diced tomatoes with garlic

2 c. uncooked long-grain rice

2 Tbsp. chopped fresh parsley

1 tsp. Cajun seasoning

2 tsp. Worcestershire sauce

one-eighth tsp. red pepper (optional)

2 Tbsp. thinly sliced green onions



Cook sausage in a large Dutch oven on Medium-high heat, stirring frequently, for 8-10 min. or until browned. Remove sausage with a slotted spoon.



Drain on paper towels.



Add vegetable seasoning blend to hot drippings, and saute 3-5 minutes or until thoroughly heated.



Add broth and next 5 ingredients, sausage, and if desired ground red pepper.



Bring to a boil. Cover, reduce heat to low and cook 18-20 minutes or until rice is tender and liquid is absorbed.



Top with green onions and serve immediately.

This story was originally published November 26, 2010 at 7:47 PM with the headline "Southern Living: Jambalaya."