Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Put a Bayou Country meal on your plate tonight with a nicely spicy Jambalaya that starts with Uncle Ben's Brown Rice & Quinoa with Roasted Red Peppers. Add smoked sausage, a fresh pepper, Cajun seasonings and a few other tasty ingredients, and you're promised a mighty fine supper in 35 minutes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. Johnsonville smoked sausage, diced | ||
| 2 tbsp. vegetable oil | ||
| 1 small red bell pepper, diced small (1 c.) | ||
| 2 ribs celery, diced small (1 c.) | ||
| 1 small onion, diced small | ||
| 1 tbsp. Cajun seasoning | ||
| 1 tbsp. butter | ||
| 2 c. water | ||
| 1 packet(s) Uncle Ben's roasted red pepper brown rice & quinoa |
Directions
- Heat a 2-1/2-quart saucepan and brown sausage. Remove sausage from pan and set aside.
- In same pan with remaining fat from sausage, add in oil. Heat oil/fat in pan and add in onion, celery, red pepper and Cajun seasoning. Sauté until vegetables are soft and golden.
- Add in rice and seasoning pouch, stirring to combine. Add in browned sausage, water and butter, mix well.
- Bring to a boil, cover and simmer on low heat for 20 to 25 minutes until most of the water is absorbed.
- Mix well and serve.
Recipe Source:
www.unclebens.com, Hy-Vee Seasons Fall 2015.