Speedy Jambalaya

Speedy Jambalaya

1 1/3 cups uncooked long grain rice (we used brown rice)

1 large onion, halved and sliced

1 medium green pepper, sliced

1 medium sweet red pepper, sliced

2 tsp. olive oil

3 garlic cloves, minced

1 can (28 oz.) diced tomatoes

3 bay leaves

1 tsp. salt

1 tsp. paprika

1/2 tsp. dried thyme

1/2 tsp. pepper

1 can (15 oz. ) black eyed peas, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

3/4 lb. fully cooked Italian sausage links, fully cooked*

1/4 cup minced fresh parsley

Cook rice according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil for 4 minutes. Add garlic; cook 1 minute longer. stir in the tomatoes, bay leaves, salt, paprika, thyme, and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Stir in black beans, black eyed peas, sausage, and parsley; heat through. Discard bay leaves. Serve with rice, or stir in rice (that’s what we did…I didn’t see that part!) Yield: 8 servings

*if you don’t want to use pork sausage, follow this easy and delicious recipe for Italian sausage made with beef:

2 lbs. ground beef

1 T. salt

1 T. ground fennel seeds

1 1/2 T. paprika

1 T. sugar

1 tsp. black pepper

3 T. red wine vinegar

Combine all ingredients. Cover and let sit in the refrigerator for 2 or more hours. Break into large pieces and cook in a skillet. Drain.

I hope you enjoy this yummy recipe!



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