ONE PAN JAMBALAYA
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Ingredients
  • 1 tablespoon olive oil
  • 4 andouille sausages (about 12 ounces total)
  • 1 onion, diced
  • 3 celery stalks, diced
  • 1 bell pepper, diced
  • 1 cup quartered grape tomatoes
  • 4 cloves garlic, minced
  • 2 and ½ cups vegetable broth
  • 1 tablespoon hot sauce (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • A pinch of red pepper flake
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • ½ teaspoon paprika
  • 1 cup white rice
  • 4 green onions, sliced
  • Fresh parsley, chopped
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add andouille sausage and brown for 4 minutes, stirring occasionally. Set sausage aside.
  2. Add onion and celery to pan with remaining oil. Saute for 3 minutes. Add bell pepper and grape tomatoes, sautéing for 2 more minutes. Add garlic and cook for 1 more minute.
  3. Add vegetable broth, hot sauce (optional), salt, pepper, red pepper flake, thyme, oregano, paprika, and rice to pan. Stir and increase heat to high. Bring to boil.
  4. Once boiling, reduce heat to medium-low and simmer for 13-15 minutes, stirring occasionally. Stir in andouille. Remove from heat and cover pan. Let stand 15 minutes. Top with green onion and parsley.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/05/28/one-pan-jambalaya/