Jumbalaya

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon Cajun seasoning
• 1 package smoked chicken sausage
• 1 onion, diced
• 1 small green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 (16 ounce) can crushed Italian tomatoes
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 2 teaspoons Worcestershire sauce
• 1 1/4 cups uncooked white rice
• 2 1/2 cups chicken broth

Directions
1. Heat 2 tablespoons of peanut oil in a large heavy Dutch oven over medium heat. Season the with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside.

2. In the same pot, melt butter and add flour to make a rue (this is your thickening agent). Sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes and season with red pepper, black pepper, salt, hot pepper sauce and Worcestershire sauce. Stir in sausage. Cook for 10 minutes, stirring occasionally.

3. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.