Creole Sausage Jambalaya

Priscilla's Creole Sausage Jambalaya

I make this with only smoked sausage, but you could easily add shrimp an
d/or chicken to switch things up a bit. The amount of heat can also be adjusted easily enough. Feel free to change the ingredients however you want!

Yield:  5 - 6

Ingredients:

2 tbsp extra virgin olive oil

2 tsp minced garlic

1 cup diced onion

1 green bell pepper, diced

1 red bell pepper, diced

1 - 1 1/2 lb smoked sausage, sliced

1 -14.5 oz can of diced tomatoes & green chiles

3 cups unsalted chicken broth

2 tsp Creole seasoning

3 bay leaves

1/2 tsp ground thyme

1/2 tsp ground oregano

1/4 tsp cayenne pepper, or season to taste

2 cups long grain white rice

4 stalks green onion, sliced

2 tbsp chopped fresh parsley

Instructions:

1.  In a large skillet, heat 2 tbsp olive oil over medium heat. Add garlic while stirring until beginning to brown. Add onion and bell peppers. Sauté until softened.

2.  Add smoked sausage and sauté for 1-2 minutes, until the sausage begins to cook.

3.  Add the canned tomatoes & chiles along with the broth. Stir well, making sure to remove any browned bits from the bottom of the skillet from the sausage.

4.  Stir in the creole seasoning, thyme, oregano, cayenne, and bay leaves. Add the rice to the center of the skillet and stir well.

5. Turn the heat down to low, cover, and let cook for 30-35 minutes or until the rice is fluffy and all the liquid has been absorbed. While cooking, stir the jambalaya occasionally to make sure the rice does not stick.

6.  Stir in the chopped green onion and parsley. Remove from heat and serve hot!