Name: Weeknight Jambalaya
Prep time: 15 min
Cook time: 15 min
Ingredients: 3 cups cooked rice; 14 ounces Andouille Sausage; 2 tablespoons olive oil; 1 cup onion (diced); 1 cup green bell pepper (diced); 1 rib celery (diced); 1 tablespoon creole seasoning; 2 cloves garlic (minced); 14 ounces can diced tomatoes (drained); 1/4 cup chopped green onions

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Weeknight Jambalaya

Prep Time 15

Cook Time 15

Servings 4

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Ingredients

3 cups cooked rice
14 ounces Andouille Sausage
2 tablespoons olive oil
1 cup onion - diced
1 cup green bell pepper - diced
1 rib celery - diced
1 tablespoon creole seasoning
2 cloves garlic - minced
14 ounces can diced tomatoes - drained
1/4 cup chopped green onions

Instructions

Heat oil in a large sauté pan.
Add onion, pepper, celery and creole seasoning and sauté a few minutes until veggies start to soften.
Add garlic and sausage to vegetables and cook until sausage has browned a bit.
Add rice and canned tomatoes.
Cook until heated thoroughly and mix until all ingredients are combined.

Notes

To make this even easier you can use pre-cooked ready rice. It’s really good with pre-cooked ready wild rice too!

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.