JoAnn's Jambalaya

JoAnn's Jambalaya
Photo by Jennifer Davick


  • 2 cups uncooked long-grain rice
  • 1 pound andouille sausage, cut into 1/4-inch-thick slices
  • 1 (32-oz.) container low-sodium chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1 (10-oz.) package frozen vegetable seasoning blend
  • 2 tablespoons chopped fresh parsley
  • 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic
  • + 3 more ingredients
    • 2 tablespoons thinly sliced green onions
    • 1/8 teaspoon ground red pepper (optional)
    • 1 teaspoon Cajun seasoning

1. Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels. 2. Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add...

View full recipe at My Recipes


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