Gluten-Free Joc Soups and Stews Jambalaya Creole and Cajun

Ingredients:

1 pound gluten-free Andouille sausage, sliced
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
3 cloves garlic, minced
2 cups gluten-free long-grain white rice
4 cups gluten-free chicken broth
1 can diced tomatoes
1 teaspoon Cajun seasoning

Instructions:

In a large pot or Dutch oven, cook the sliced Andouille sausage over medium heat until browned. Remove and set aside.
In the same pot, sauté the chopped onion, green bell pepper, celery, and minced garlic until softened.
Stir in the long-grain white rice, chicken broth, and diced tomatoes. Add the cooked Andouille sausage back to the pot.
Sprinkle in the Cajun seasoning and stir well.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
Fluff the jambalaya with a fork before serving.
Enjoy your delightful Gluten-Free Joc Soups and Stews Jambalaya Creole and Cajun!