Sausage Jambalaya

This week, I am going to focus on my favorite summertime food: Jambalaya. Unlike other Jambalaya recipes, though, I am only putting sausage in this dish. Why?
1. I hate touching chicken.
2. I am sometimes too tired to cook shrimp.
So, this is a good alternative for a weeknight Jambalaya meal.

This is how it goes, y'all:

    1. Add the celery and cook until soft (about five minutes).

Add the celery until soft. Add a Tbsp. of olive oil. 

   
      2. Add onions and bell peppers...why add these vegetables after celery? Because celery takes  
      longer to get soft. You don't want overcooked onions and bell peppers. (Cook: three to five
      minutes, or until onions are soft, but not quite translucent.) Add some creole seasoning.

Mix the rest of your veggies into the pot and add about a Tbsp. of Creole Seasoning (I like 'Slap Ya Momma 'seasoning)

     3. Add your two packages of sausage. Cook until slightly brown (5 minutes).

Cook until slightly browned. If it cooks too long it will get rubbery and no one wants to eat rubbery sausage.

     4. Add your tomato sauce, chicken broth, rice,  and extra creole seasoning (if desired--I like mine  
     spicy, but I am a fire eater). Cook for 5-6 minutes. 

Cover and let the rice soak up the broth and seasoning. Don't overcook...it will make a mushy mess.

     5. Eat your food and watch some Netflix! :)

Instructions:

Prep time--10 minutes

Cook time--20 minutes

Ingredients--

1 cup of chopped celery (thinly sliced)

2 bell peppers (I like variety. So, green and red, or red and yellow)

1 yellow onion (chopped)

2 packages of sausage (Again, I like variety. So, I used 1 package of original Hillshire Kielbasa and 1 package of Cajun Kielbasa)

1 8 oz can of crushed tomatoes 

3 cups of Minute Rice

3 cups of chicken broth

1 Tbsp. of Creole Seasoning

Cut your celery and put them in your heated pot (medium heat). Cook until slightly soft (4-5 minutes). Add  you bell peppers and onion (3-5 minutes). Add 1 Tbsp of Creole seasoning. Stir. Once the vegetable are somewhat soft, add the sliced sausage. Cook until lightly brown (about five minutes). Then add you tomatoes, broth, and rice. If you are feeling 'spicy frisky' add another 1/2 Tbsp. of Creole seasoning. Bring to a simmer and cover for 5-6 minutes (you may want to stir halfway through). The rice should soak up all the juices. Remove from heat and serve.