I adapted this standby from a Better Homes and Gardens recipe for Chicken Jambalaya, but that company apparently tweaks its recipes and doesn’t have all its versions online.
Here’s my version:
2/3 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
1 pound smoked sausage, cut in bite-sized pieces
1 to 2 tablespoons olive oil or butter
2 14.5-ounce cans diced tomatoes
2 cups chicken broth
1 1/3 cup long grain rice
2 teaspoons drived basil, crushed
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 to 1 teaspoon Tobasco sauce
1 cup water, if needed
In a large skillet cook celery, onion, and green pepper in olive oil. Add sausage. Continue cooking until vegetables are tender but not brown.
Stir in undrained tomatoes, chicken broth, uncooked rice, basil, garlic powder, pepper and Tobasco. Bring to a boil; cover and simmer about 15 minutes or until rice is tender, stirring occasionally. If the mixture gets dry, add some or all of the water. Remove lid for last 5 minutes of cooking time, stirring more frequently.