Jambalaya

Drizzle olive oil
1 package of andouille style chicken sausage, sliced
1.5 tbsp flour
1 onion, chopped
1 celery stalk, chopped
1 tbsp parsley, chopped
1 14.5 oz can diced tomatoes
1.5 cups water
salt
pepper
.5 tsp cayenne

Heat olive oil in dutch oven. Add sausage and brown on all sides. Remove sausage and add flour. Add enough water to create a roux. Cook until it becomes golden brown. Add onions, celery, and parsley. Cook for about 5 minutes until the onions are soft. Add garlic and cook for 30 seconds. Add brown rice, tomatoes, water, salt, pepper, and cayenne. Bring to a boil. Reduce heat to low simmer, cover and cook for about an hour-hour and 10 minutes. (until rice is cooked and liquid is absorbed.)

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLENBERJ1.