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Speedy Jambalaya

Speedy Jambalaya
Spicy sausage and colorful sweet peppers make this classic Cajun dish look as appetizing as it tastes. It’s impossible to say no to seconds! -Nicole Filizetti, Jacksonville, Florida
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/3 cups uncooked long grain rice
  • 1 large onion, halved and sliced
  • 1 medium green pepper, sliced
  • 1 medium sweet red pepper, sliced
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
  • 3/4 pound fully cooked Johnsonville® Andouille Dinner Sausage links or Johnsonville® Three-Cheese Italian Style Sausage links, sliced
  • 1/4 cup minced fresh parsley

Directions

  • Cook rice according to package directions. Meanwhile, in a large
  • skillet, saute onion and peppers in oil for 4 minutes. Add garlic;
  • cook 1 minute longer. Stir in the tomatoes, bay leaves, salt,
  • paprika, thyme, pepper and pepper sauce. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and
© Taste of Home 2013

2 of 2

Speedy Jambalaya (continued)

Directions (continued)

  • sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle
  • each serving with parsley. Yield: 8 servings.
Nutrition Facts:1 cup jambalaya with 1/2 cup rice equals 346 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 1,020 mg sodium, 49 g carbohydrate, 6 g fiber, 17 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013