Andouille Jambalaya

Categories: Casseroles-one dish meals

Ingredients

• 1/2 lb. bacon, cut into 1/2 inch pieces
• 6 Andouille smoked sausages or other spicy
• smoked sausage, thinly sliced
• 1/2 yellow onion, finely diced
• 1/2 bell pepper, finely diced
• 1/4 cup finely diced celery
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 2 bay leaves
• Salt and black pepper
• 1 1/2 cups uncooked long-grain white rice
• 1 (15 oz.) can tomato sauce
• 3 cups chicken broth or water
• Not Sauce or cayenne pepper, optional

Directions

1. In a large pot or Dutch oven, cook bacon until crisp. using a slotted spoon, transfer bacon to a paper-towel lined plate. Add the sausage to the pot and cook until browned on all sides. Transfer sausage to plate with bacon.
2. Pour off all but 2 tablespoons of the fat.

3. Add the onion, bell pepper and celery and cook, stirring often, until vegetables are soft, about 8 minutes. Add the garlic, oregano, thyme and bay leaves. Season with salt and pepper to taste and cook 5 minutes more. Stir in rice and cook, stirring occasionally, for 3 minutes. Increase heat to high. Add the tomato sauce and chicken broth and bring to a boil. Return bacon and sausage to pot.

4. reduce heat, cover and simmer 30 minutes or until rice is tender and most of liquid has been absorbed.

5. season to taste with hot sauce or cayenne pepper, if desired.

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