Jambalaya!

by Kimmy Shutt

I'm not a huge fan of instant rice, but it sure is a lot easier in a dutch oven than regular rice.  This recipe is pretty simple, I altered it a little from the original one I found and it turned out great.  I thought it tasted even better the second day once the rice had soaked up some more of the tomato juices.  

Enjoy!

Ingredients
1 lb hot link sausage or kelbasa sausage
1 1/2 large chopped onions
1 cup chopped parsley
4 cloves chopped garlic
2 cans Ro-Tel tomatoes with green chilies (do not drain)
1 tsp thyme
1/2 tsp salt
2 cups dry instant rice
1 1/2 cups water
Feel free to add more spices or veggies to make it your own.  My favorite is adding a little bit of Tony Chachere's Creole Seasoning (It tastes great on everything!)

Heat dutch oven with coals only underneath.
Cut sausage into 1/2 inch pieces.
Fry sausage and onions in dutch oven until onions are clear.
Add garlic and parsley. Cook until parsley is soft.
Add tomatoes, thyme, salt, water, and rice.
Bring to a boil
Place dutch oven on top of 4 or 5 briquettes (low heat) and place 10 briquettes on lid.
Simmer until rice is tender- about 15 minutes.

I adapted this a little, the original reciple can be found at this site!  http://dutchovendude.com/recipes/jambalaya-1798.php