Whenever family and friends get together, this is the dish I am asked to prepare. It's delicious, economical and easy to fix. -Evelynn Anderson Lugo Kenner, Louisiana
- 3 large onions, chopped
- 3 large green peppers, chopped
- 3 celery ribs, chopped
- 1-1/2 cups butter
- 12 garlic cloves, minced
- 3 pounds smoked sausage, cut into 1/2-inch slices
- 9 cups chicken broth
- 6 cups uncooked long grain rice
- 3 cups chopped fresh tomatoes
- 1-1/2 cups chopped green onions
- 1/2 cup minced fresh parsley
- 3 tablespoons Worcestershire sauce
- 3 tablespoons hot pepper sauce
- 3 tablespoons browning sauce, optional
- 1 tablespoon salt
- 1 tablespoon pepper
- In several large skillets, saute the onions, green peppers and celery in butter until crisp-tender. Add garlic; cook 1 minute longer. Place in several large bowls; stir in the remaining ingredients.
- Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice. Yield: 3 casseroles (8 servings each).
Originally published as Jambalaya Casserole in Taste of Home June/July 2004, p39
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