Andouille Sausage – 1 lb.

Brown rice – 1 cup

Green pepper, medium – diced

Spanish onion, medium – diced

Peas, frozen - 10 oz. - defrosted

Black olives – ½ cup – chopped

Tomatoes, 1 14 oz can - diced

Chicken broth – 14 oz. Can

Chili Stuff Bayou Jambalaya  Mix- 1 Tbl.

salt & black pepper

Use a deep pan heated to medium.

Pour in some olive oil and squeeze the sausage from their

skins. As sausage browns break it into bite size pieces, about ½”.

Steam your brown rice until the moisture is gone.  Still can have a little crunch.

The rice can complete cooking when you add it to the sausage.

Add the onion & green pepper  to the sausage

Stir together and let them get bright and shiny.

Add a pinch of salt and a 1/4 tspn of fresh ground black pepper..

Add the tomatoes.  Mix everything

Add the brown rice, chicken broth and black olives and Jambalaya mix.

When most of the liquid has been absorbed add your peas and mix together.

These cook very quickly.

Serve with crusty fresh bread and an arugala salad with vinegar & oil dressing.