This recipe is for a sausage jambalaya that includes olive oil, onions, green peppers, parsley, tomatoes, garlic, chicken broth, rice, Tabasco sauce, salt, and smoked sausage. The ingredients are sautéed together and then simmered with chicken broth and water for 1 hour to cook the rice until the liquid is absorbed, resulting in a red sausage jambalaya.

1. Sausage Jambalaya
INGREDIENTS:
2 tbsp. olive oil
1 1/2 c. onion, chopped
1/2 c. green onion tops, chopped
1/2 c. green pepper, chopped
1/4 c. fresh parsley, chopped
1 can Rotel tomatoes
1 tsp. garlic, minced
1 cup chicken broth
1 1/2 c. long grain rice (uncooked)
Tabasco sauce or ground cayenne pepper (to taste)
Salt (to taste)
1 lb. smoke sausage, sliced thick
INSTRUCTIONS:
In a large, high walled skillet, heat oil over a medium-high heat and saute the
onions, green onion tops, green pepper and parsley until the onions are clear.
Stirring, add the Rotel tomatos, garlic, and chicken broth, then the rice, salt
and pepper, smoke sausage and 1 cup of water. Bring to a boil then reduce
the heat to low, cover and simmer for 1 hour; don't lift the lid until this has
been cooking at least 45 minutes. This makes a red jambalaya.