Ok, so I don’t know about your family, but mine isn’t big on seafood (it’s a work in progress). So this is Jambalaya sans (without) the seafood, but to the purists out there, you’re going to love it! …And if you must, think of it as awesome beans and rice… And to gluten forgoers this recipe works for you too, (just check your sausages)!

Serves 6

As organic as possible…

1 Tbsp olive oil

1 yellow onion diced

3-4 garlic cloves minced

1 15 oz can diced tomato (or jar of salsa)

8 oz andouille sausage (I like chicken andouille) cut into bite sized pieces

16 oz smoked sausage cut into bite sized pieces

1 15 oz can red beans (drained and rinsed)

1 tsp oregano

1 tsp chili powder

t tsp cumin

3/4 cup dry rice

1 1/2 cup chicken broth

1 Bay Leaf

salt & pepper to taste

Heat Oil. Saute onions and garlic. Add tomato, and scrape the yummy bottom bits! Add sausages, broth and spices. Stir and bring to simmer. Add rice and stir; this is a great recipe to use brown rice because it is so flavorful and colorful your picky eaters won’t know the difference.) Add beans, salt & pepper to taste (I do about 1/2 tsp of salt and 1/4 tsp of freshly cracked pepper.) Bring to a boil, reduce to simmer and cover. Let it simmer, stirring occasionally, about 25-45 minutes depending on type of rice (brown takes longer). Take off the heat and discard bay leaf. Let cool slightly before serving.

Side note: Sometimes I add green/yellow pepper depending on what I have… It looks pretty 😉