Speedy Jambalaya Recipe
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
- 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 andouille or Johnsonville® Smoked Sausage, sliced
- 1/4 cup minced fresh parsley
- 1. 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.
- 2. Reduce heat; simmer, uncovered, for 5 minutes. Stir in peas and sausage; heat through. Discard bay leaves. Serve with rice. Sprinkle each serving with parsley. Yield: 8 servings.
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.
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