Jumbalaya

This is a tried and true favorite at our household. A real New Orleans style jumbalaya would have all kinds of nasty ingredients, many of which would make me sick to think of eating, so maybe I should call this modified jumbalaya. In any case, it is good and my husband wants to eat it several times a month. And he gets mad if I eat the leftovers before he can get to them. Try it for yourself!

Jumbalaya

serves 4-6

1 can chicken broth
1 cup rice
1 TBS chopped garlic
1 can diced tomatoes (I like to use the diced tomatoes with green chiles variety for a good spicy flavor)
1 yellow onion chopped
1 green/yellow bell pepper diced in large pieces
1 smoked rope sausage (like the one pictured below) cut into slices and then in half (so you have lots of half moon shaped pieces)
And season with this:

Directions:
In a large skillet, saute onions, and garlic in a little butter or olive oil. When onions are softening, add in peppers and sausage. Add in dry rice and stir until rice begins to turn golden. Add in the broth and tomatoes, cover with a tight lid, and reduce heat to low. Let simmer covered until rice is cooked (around 30-40 minutes). Taste and add more Tony's seasoning if needed. Yum!