Serves 6

Prep time 15 minutes

Ingredients

1 pkg. (12 oz.) fully cooked smoked sausage, cut into 1-inch thick slices

1 cup diced onion

1 cans (15 oz. each) red kidney beans, rinsed and drained

3 cups chopped bell pepper (any combination of red, yellow and green)

1 carton (24 oz.) College Inn® Mexican-Style Simple Starter® Sauce

1 cup sliced celery

1 cup uncooked long grain white rice

Toppings: Parsley, lemon wedges, hot sauce, green onion

Directions

Stove Top

  1. Sauté sausage and onion 3 to 5 minutes in a Dutch oven over medium-high heat until onion is softened and translucent.
  2. Add beans, bell peppers, sauce, celery and rice. Bring just to a boil; cover and simmer over low heat 20 minutes. Stir; cover and let stand 5 minutes. Serve with toppings, as desired

Variation: For Shrimp & Sausage Jambalaya, stir in 8 oz. frozen, fully cooked, cleaned and peeled large shrimp (31 to 40 count), immediately after 20 minute simmer time, let stand as recipe directs.

 

Slow Cooker

  1. Combine sausage, onion, beans, sauce and celery in a 6-qt. slow cooker; stir.
  2. Cover and cook on HIGH 3 hours or on LOW 7 hours.
  3. Stir in 1/2 cup water, bell peppers and rice, making sure rice is submerged in liquid. Cover and cook on HIGH 1 hour until rice is tender. Stir, let stand 5 minutes. Serve with toppings, as desired

Variation: For Shrimp & Sausage Jambalaya, stir in 8 oz. frozen, fully cooked, cleaned and peeled large shrimp (31 to 40 count), immediately after 20 minute simmer time; let stand as recipe directs.

 

Electric Pressure Cooker

  1. Set a 6-qt. electric pressure cooker to Sauté; add sausage and onion and cook about 3 minutes until onion is softened and translucent. Press Cancel.
  2. Layer ingredients evenly in the following order over the sausage and onion: beans, rice, celery, peppers and sauce, making sure rice is submerged in liquid. DO NOT STIR.
  3. Set to Pressure Cook 9 minutes on high. Quick release steam. Stir; let stand 5 minutes. Serve with toppings, as desired.

Variation: For Shrimp & Sausage Jambalaya, stir in 8 oz. frozen, fully cooked, cleaned and peeled large shrimp (31 to 40 count), immediately after sautéing sausage and onion in Step 1. Proceed as recipe directs.

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