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Take a tasty trip to New Orleans by way of Southern California with quick-cooking riff on classic Creole jambalaya. Artichoke hearts sub for celery, and FARMER JOHN HOT LOUISIANA CHICKEN SAUSAGE® adds that extra-special touch of spicy deliciousness.
PREP Time: 12 minutes
Cook Time: 35 minutes
Servings: 4 servings
- 1 tbs. olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 bay leaf
- 4 sprigs thyme
- ½ tsp. salt
- ½ tsp. ground black pepper
- 6 roma tomatoes, chopped
- 1 8 oz. can tomato sauce
- 2 ½ cups water
- 1 cup long grain white rice
- 1 package FARMER JOHN® Hot Louisiana Chicken Sausage, sliced
- 1 14 oz. artichoke hearts in water, drained and cut in half
Place oil in a large saucepan over medium high heat. Add onion, garlic and bell pepper and cook, stirring often for 5 minutes.
Add bay leaf, thyme, salt, pepper, tomatoes, tomato sauce and water, stirring to combine. Bring to a boil over high heat. Reduce heat to medium and cook for 5 minutes.
Add rice, sausage and artichoke hearts, stirring gently to combine. Cover, reduce heat to low, and let cook for 20-25 minutes, or until rice is cooked through. Remove from heat and let stand, covered, for 5 minutes.