EAU CLAIRE, Wis. (WEAU)— Amy Hanten, The Cooking Mom, shares a recipe for One-Skillet Weeknight Jambalaya.
1 pouch Uncle Ben's Ready Rice (Original Long Grain)
1 link Johnsonville® Andouille Sausage
2 tablespoons vegetable oil
1 small onion, diced
1 green bell pepper, diced
1 rib celery, diced
1 tablespoon Cajun seasoning
2 cloves garlic, minced
1 (14 oz.) can chopped tomatoes, drained
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Heat oil in a large sauté pan. Add onion, pepper, celery and Cajun seasoning and sauté until onions are soft and brown. While vegetables cook, heat rice in microwave according to package instructions. Add garlic and sausage to vegetables and cook until sausage has browned. Add rice and canned tomatoes. Cook until heated thoroughly and mix until all ingredients are combined.