Friday, January 22, 2010


Prepared by: Amber Needham
From: Louisiana


· 1 med. onion, chopped

· 3 celery stalks, chopped

· 3 carrots, chopped

· 2 cloves garlic, chopped

· 1 pkg. smoked sausage (lite)

· 1 ½ (14.5 oz) cans diced tomatoes (with roasted garlic)

· ½ Tbsp. thyme

· 1 ½ c. instant brown rice

· 2 c. water or low-sodium chicken broth

· Salt and pepper to taste

· LA hot sauce to taste


1. Gently sauté onion, celery, carrots, and garlic over medium-high heat until tender.

2. Add sausage, tomatoes, thyme, rice, and water or broth. Simmer until rice is done, then season with salt, pepper, and hot sauce.

3. Can serve immediately, but best after simmering an additional 30 min. Can also add chopped cooked chicken and/or shrimp at the last 10 min. of cooking.

Note: To make cheesy jambalaya, add shredded cheese to individual servings (can help cut spiciness).

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