Chicken Sausage Jambalaya

This is an easy, yet savory jambalaya with not too much heat. Seasoned to taste with with black pepper, red pepper flakes, and chili powder, you can add as little, or as much heat as you like. Serve over cornbread, and you're sure to be a hit with this mellow version of one of N'awlin's favorite dishes. 

Ingredients:

• 3 chicken sausage links (already cooked/frozen)
• 1/2 green bell pepper, chopped
• 4 small tomatoes, chopped
• 1 brown onion, chopped
• 1 clove of garlic, chopped
• One can of red kidney beans (drained)
• 1 can of butter beans (drained)
• 2 chicken bouillon cubes
• 4 cups of water
• Parsley
• Thyme
• Chili powder
• Red pepper flakes
• Black pepper
• 1 box of instant rice
• 1 tsp. of Wochestershire sauce
• 2 tbsp. of butter or margarine
• Olive oil

Weapons of Choice:

• One large skillet
• One medium sauce pan
• Wooden spoon

Directions:
In sauce pan, bring to boil 4 cups of water. Add sausage and allow to cook until thawed. Add chicken bouillon cubes to water. Stir until bouillon dissolves.Remove from heat and set aside.   

In large skillet, saute' garlic until slightly browned. Add onion and cook until slightly tender. Add butter and instant rice to skillet. Allow rice to slightly brown. Add the water from the pot of sausage links to the large skillet of rice. Add bell pepper, and tomatoes to skillet. Allow to cook down for 20 minutes. 



Dice sausage. Add sausage to the rice skillet Add just a dash of black pepper, red pepper flakes, chili powder, thyme, and parsley. Add more of any seasoning, if desired. Add kidney and butter beans. Add Worcestershire sauce.  

Stir for a few minutes to heat through. 

Serve with corn bread or muffins. 




*Quick and yummy corn bread:

• 1 package of cornbread mix (Marie Calendars Low Fat is the tastiest)
• 1 can of creamed corn
• 2/3 cup of water
• Honey
• 12" Cast iron skillet or regular baking pan (oiled)

Combine cornbread mix, creamed corn, and honey--mix well. Preheat oven to 375 degrees. Place cast iron skillet in oven until hot; if using baking pan, skip this step . Pour all ingredients into preheated cast iron pan, or baking pan. Drizzle honey over the surface of the mixture. Place in oven for approximately 30 minutes. Bake until top is light golden brown and/or "toothpick test" is clean.