Smoked Sausage Jambalaya

Smoked Sausage Jambalaya

from campbells.com
75 min
4 servings

Enjoy the traditional Creole and Cajun flavors with our recipe for Smoked Sausage Jambalaya.  Sausage, veggies and rice are seasoned with thyme and cayenne and cook together in one pot for perfectly blended flavor and easy clean up.

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped (about 1 cup)
  • 1 large green bell pepper, chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1/2 pound smoked pork sausage, thinly sliced
  • 1 can (14.5 ounces) no salt added diced tomatoes, undrained
  • 1 1/2 cups Swanson® Chicken Broth or 33% Less Sodium Chicken Broth
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup uncooked long grain white rice
  • 4 green onion, chopped (about 1/2 cup)

Directions

  1. 1

    Heat the oil in a 12-inch skillet over medium heat

  2. 2

    Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally

  3. 3

    Add the sausage to the skillet and cook for 3 minutes, stirring often

  4. 4

    Stir in the tomatoes with juice, broth, thyme, cayenne pepper and bay leaf and heat to a boil

  5. 5

    Reduce the heat to low

  6. 6

    Cook for 10 minutes, stirring often

  7. 7

    Remove and discard the bay leaf

  8. 8

    Increase the heat to medium-high

  9. 9

    Stir the rice in the skillet andheat to a boil

  10. 10

    Reduce the heat to low

  11. 11

    Cover and cook for 20 minutes until the rice is tender, stirring occasionally

  12. 12

    Stir in the green onions and serve