Fast and straightforward jumbalaya!
Such a great heat and comforting Fall meal.
INGREDIENTS
1/four cup EVOO
three celery stalks, chopped
1 purple onion, chopped
Salt and pepper
1 purple bell pepper
1 lb pork andouille sausage
Garlic (I omit because of allergy)
2 cups rooster inventory
1 can crushed tomatoes (28 oz)
1 cup Wild rice (can prepare dinner separate or add to pot)
2 tbsp Outdated bay seasoning or Cajun seasoning
1 tsp thyme
RECIPE
Warmth oil in Dutch oven on medium warmth. Add onion and celery stalk cooking for five minutes. Add seasoning and sausage cooking for five minutes. Add broth, rice, tomatoes. Add 1/2 cup water and let simmer for 20 minutes. Combine each 5 minutes to make sure rice doesn’t burn or keep on with the underside.