When visiting New Orleans, you will have the option to try a variety of wonderful regional dishes, including Jambalaya. Jambalaya is a rice dish that usually has Andouille sausage, but we’d gotten a roasted red pepper sausage from our butcher and decided to use it instead. It turned out to be delicious and was really an easy recipe for a weekday dinner. Shrimp, chicken, or pork can also be added in addition to the sausage, but we chose to keep it simple and just use the sausage. If you like it spicier, you can also add more cayenne pepper.

INGREDIENTS

• 1/2 lb Roasted Red Pepper Sausage (or Andouille sausage) – cut into slices
• 1 cup Uncooked Rice
• 1 Red Bell Pepper – diced
• 1/2 Yellow Onion – diced
• 2 stalks Celery – sliced 1/4 inch thick
• 1/2 cup Diced Tomatoes
• 3 cups Chicken Stalk
• 2 tbsp Ground Smoked Paprika
• 1 tbsp Ground Cumin
• 1/2 tsp Cayenne Pepper
• 2 tbsp Unsalted Butter
• 2 tbsp Vegetable Oil
• Salt and Pepper to taste

INSTRUCTIONS

Combine the paprika, cumin, and cayenne pepper in a small bowl. Heat the butter and oil in a Dutch oven over medium-high heat. Cook the sausage in the butter and oil until it is golden-brown. Stir in the spices and cook for another minute before adding the tomatoes, onion, celery, and red pepper. Continue to sauté for about another 5 minutes until the vegetables become soft. Turn the heat down to low and add the chicken broth and rice, cover, and cook for about 45 minutes, stirring occasionally to keep the rice from sticking. Serve in bowls.