Jambalaya

Spicy Jambalaya

1 package hot Italian turkey sausages (I used Jennie-O and they come 5 to a package)

1/2 green bell pepper, diced

1/2 onion, diced

1 large stalk celery, diced

1 cup long grain rice

1 (20 oz) can stewed tomatoes, Mexican style

2 1/2 cups water

1 bouillon cube (I used Knorr)

1/2 tsp thyme

1 bay leaf

1/4 tsp red pepper

Coat a large skillet with nonstick cooking spray and heat over medium high heat for 1 minute. Place sausages in the skillet and cover. Cook for 14 minutes. Remove sausages from skillet.

In the same skillet, add the bell pepper, onion, celery, and rice. Saute these in the sausage juices for a few minutes. Add tomatoes, water, bouillon, thyme, bay leaf, and red pepper. Cover and cook for 20 minutes, adding more water if it starts to dry out.

Meanwhile, slice the sausages. After the rice mixture has cooked, add the sausages, stir, cover and cook for a few more minutes, until hot.

My mother-in-law makes a fabulous jambalaya with her leftover Easter ham every year. I didn't have ham, but the sausages were just as good, perhaps better because it added a little more zing (but don't tell her). This dish was super simple. You could add just about any meat you so desired; shrimp, ham, pork, chicken would all be good. If you go for one of those, make sure to add a little oil to the pan before you saute the veggies and rice. Check periodically on the rice as it cooks to make sure it doesn't dry out, or else you'll be left with burned rice and that is not good at all.