Ingredients

The following ingredients have 6 Servings
  • 1 8 ounce box Zatarain’s Jambalaya Rice Mix (regular or reduced sodium)
  • 2 ½ cups water
  • 1 tablespoon oil (whatever you have)
  • 1 14-ounce package Zatarain's Cajun Smoked Sausage (sliced into ⅓-inch or so thick slices)
  • 1 cup corn kernels (frozen, canned or fresh; optional)
  • 1 cup chopped cooked broccoli (frozen or fresh; optional)
  • ½ cup chopped bell pepper (any color is fine; optional – roasted red peppers are also an option)
  • 1 ½ cups shredded cheese (divided, such as cheddar, Monterey Jack, Munster, Havarti, swiss cheese, gruyere, or a combination)

Instruction

  • Preheat the oven to 325°F. Lightly spray a 9 x 13- inch baking pan with nonstick spray.
  • In a large saucepan, combine the rice mix, water and oil. Bring to a boil over medium high heat, then reduce the heat to low and cover the pot. Simmer for 25 minutes, covered, until the rice is tender. Remove from the heat and let stand for 5 minutes. Uncover the pot, and fluff the rice mix with a fork. Stir in the sliced sausage, and any or all of the following vegetables: corn, broccoli, and bell pepper, or anything else you have around that feels like a nice addition. Stir in ½ cup of the cheese until everything is evenly blended.
  • Transfer the contents of the pot to the prepared pan and spread it out evenly. Sprinkle over the remaining 1 cup cheese. Bake for about 15 minutes until the cheese is melted, and everything is hot all the way through. Serve hot.