ANDOUILLE SAUSAGE JAMBALAYA


1 cup chopped onion
1 cup green pepper, chopped
2 garlic cloves, minced
2 tsp. olive oil
1 pkg. (13.5-oz.) JOHNSONVILLE ANDOUILLE SAUSAGE, cut into ½-inch slices
1 can (14.5-oz.) diced tomatoes with green chilies
1 can (14.5-oz.) stewed tomatoes
1 cup water
¾ cup long grain white rice


In a Dutch oven, sauté onion, green pepper, and garlic in oil until tender. Add sausage, tomatoes. Water and rice; bring to a boil.

Reduce heat, cover and simmer for 20-25 minutes or until rice is tender.

 OPTION; One lb. of raw shrimp, peeled and deveined may be added to the jambalaya during the last 6-8 minutes of cooking time. Cook until the shrimp have turned pink.


Yield: 6 servings.