Jambalaya

Yield: Makes 6 to 8 servings

Ingredients

• 1  (16-ounce) package spicy hickory-smoked sausage, cut into 1/2-inch slices
• 1  large onion, chopped
• 1  small green bell pepper, chopped
• 3  garlic cloves, minced
• 2  cups  uncooked rice
• 1  (32-ounce) container chicken broth
• 1  (14 1/2-ounce) can stewed tomatoes, undrained and chopped
• 1  (8-ounce) can tomato sauce
• 2  teaspoons  Cajun seasoning
• 1  teaspoon  hot sauce
• 1  pound  unpeeled medium-size fresh shrimp
• 3  tablespoons  chopped green onions

Preparation

Brown sausage in a large Dutch oven over medium-high heat. Drain, reserving 3 tablespoons drippings in pan. Add onion and bell pepper, and sauté 2 to 3 minutes or until tender. Add garlic, and sauté 1 more minute.

Add rice and chicken broth. Bring to a boil; cover, reduce heat to low, and simmer 20 minutes. Stir in tomatoes and next 3 ingredients.

Peel shrimp, and devein, if desired.

Stir in shrimp and green onions; cook 2 to 3 minutes or just until shrimp turn pink.