15-Minute Smoked Sausage Jambalaya
Jambalaya is a Louisiana dish with Spanish and French influence. Spice it up even more with a bite of the Northwoods. Goes perfectly with a quirky little movie called Schultze Gets the Blues — where a polka playing accordion player travels to America in search of Cajun-Zydeco music.
- 1 cup instant rice
- 1 lb Trig’s Smokehouse Smoked Sausage or Smoked Kielbasa, cut into 2 inch pieces
- 1 medium onion, chopped
- 1 1/2 cup chopped green pepper
- 1/2 cup sliced celery
- 1 can (8 oz) tomatoes
- 4 drops hot pepper sauce
- 1/4 tsp pepper
- Butter flavor
- Pam cooking spray
Cook rice according to package directions. While rice is cooking, coat inside of large skillet with Pam according to directions. Heat skillet over medium heat. Add sausage, onion, green pepper, and celery. Saute until vegetables are tender. Add tomatoes, hot pepper sauce, and pepper. Drain cooked rice and stir into sausage mixture. Cook over low heat, stirring frequently until thoroughly heated.