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New Orleans-Inspired Sausage Jambalaya
2 tablespoons olive oil
¼ cup all purpose flour
2 cups chicken broth or stock
1 (14½ ounce) can petite diced tomatoes
1 pound Andouille (smoked Polish) sausage, cut into 1 inch pieces
1 onion, diced (1 cup)
1 green bell pepper, diced
2 ribs celery, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon celery seed
1 teaspoon Frank's® Cayenne Pepper Sauce, or to taste (optional)
2 teaspoons Olde Westport Sizzlin' Sunset Cajun Spice Blend®, or to taste
3 cups cooked long-grain white rice
In a 6 quart heavy saucepan over medium heat, add oil and flour, stir until smooth. Add chicken broth and tomatoes, stir until blended. Add sausage, onion, bell pepper, celery, oregano, thyme, celery seed and Olde Westport Sizzlin' Sunset Cajun Spice Blend®, stir well. Bring to a gentle boil, lower heat, cover, simmer for 45 minutes, stirring occasionally, or just until vegetables are tender. Stir in rice, cook until heated through, about 10 minutes.