Spicy Jambalaya

Ahhh Monday Night – the start of the work week and of course the last football game of the week. This year we have been going to our friends house to watch the game and eat tasty food but tonight Aaron had to work. I did not feel like going to the store once I was home so had to find something in the fridge and pantry. As luck would have it, I found all the fixings for Jambalaya! I love spicy Cajun food and this turned out just right.


1 red bell pepper, diced
2 stalks celery, chopped
I can diced organic tomatoes
Diced Andouille sausage
3 cloves garlic, minced
1 ½ cups jasmine rice
2 – 2 ¼ cups chicken stock
2 tsp Cajun seasoning
Olive oil


Heat oil in dutch oven (or other heavy bottomed pan). Add red pepper and celery, cook until somewhat tender, about 6 minutes. Add Andouille and garlic. Continue to cook 2-3 minutes, stirring constantly. Add rice and stir to coat. Slowly pour in the tomatoes and their juices, scrapping any bits off the bottom of the pan. Season with Cajun spice, salt and pepper, stir. Add chicken stock, bring to boil. Reduce heat to simmer, cover pot and cook for 20 minutes (or until liquid is absorbed and rice is tender). Remove from heat and let stand 5 minutes before serving in your favorite bowl. Don’t forget the hot sauce!

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