Monday, May 31, 2010

Sausage Jambalaya

  • 1 pkg. Hillshire Farm® Smoked Sausage
  • 2 tablespoons butter or margarine
  • 1 pkg. (6.8 ounces) Spanish Rice
  • 2 cups water
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 clove garlic, minced
  • 1 can (14½ ounces) diced tomatoes, drained
  • 1 tablespoon Cajun seasoning
  • Hot pepper sauce to taste  


Beef Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage


  1. Cut sausage into ½” slices; set aside.  Melt butter in a large skillet over medium heat.  Add rice and cook 4-5 minutes or until lightly browned, stirring frequently.
  2. Slowly stir in water and seasoning packet.  Add sausage and all remaining ingredients; bring to a boil.  Reduce heat to medium-low, cover and cook 20 minutes or until most of liquid is absorbed.
  3. Remove from heat; stir.   Let stand covered for 5 minutes before serving.

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