BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 26 2011
New Orleans Jambalaya
1 pkg. (19.76 oz.) Johnsonville Hot 'N Spicy Brats
1 can (14.5 oz.) diced tomatoes with green chilies
1 can (14.5 oz.) stewed tomatoes
1 large onion, chopped
1 green pepper, chopped
1 cup water
3/4 cup rice
Remove brats from casing, crumble into skillet and cook through. Drain and reserve.
In a large saucepan, combine sausage, tomatoes with green chilies, stewed tomatoes, onion, green pepper and water.
Bring to a boil. Add rice, reduce heat.
Cover and simmer 20-25 minutes or until rice is tender.