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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 cups each)
Smoked Sausage Jambalaya
Classic Creole, down-home cooking. This is sure to hit the spot -- make it as spicy as you like with your choice of sausage.
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Serves: 4 servings (about 2 cups each)
Prep Time: 30 minutes
Cook Time: 45 minutes
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2 tablespoons Crisco® pure canola oil
3 cloves garlic, minced
1 large onion, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
1 stalk celery, chopped (about 1/2 cup)
1 pound smoked sausage, thinly sliced
1 can (14.5 ounces) diced tomatoes, undrained
1 cup Chicken or beef stock or water
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon cayenne pepper
1 bay leaf
1 cup uncooked regular long-grain white rice
4 green onion, chopped (about 1/2 cup)




Heat the oil in a 4-quart saucepan over medium heat.  Add the garlic, onion, pepper and celery and cook until the vegetables are tender, stirring occasionally.
Add the sausage to the saucepan and cook for 3 minutes, stirring often. Stir in the tomatoes with juice, stock, thyme, cayenne pepper and bay leaf and heat to a boil.  Reduce the heat to low.  Cook for 10 minutes, stirring often.  Remove and discard the bay leaf.
Increase the heat to medium-high.  Stir the rice in the saucepan and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes until the rice is tender, stirring occasionally.  Stir in the the green onions.


Notes:
Nutritional Values per Serving using Swanson Chicken Stock: Calories 633, Total Fat 40g, Saturated Fat 11g, Cholesterol 69mg, Sodium 1211mg, Total Carbohydrate 49g, Dietary Fiber 4g, Protein 20g, Vitamin A 16%DV, Vitamin C 31%DV, Calcium 8%DV, Iron 21%DV

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