I made after watching Paula make it in a video. It was so good, we loved it and served it with Bob Evans Mashed Potatoes and crusty bread. Yes, mashed potatoes, don't judge 😜 corn is good with this, too. This recipe is very similar to jambalaya without all the creole seasoning, I like it so much better than jambalaya.
1 cup chopped onion - I used a large onion
1 cup chopped bell pepper - I used a whole yellow pepper
2 tablespoons butter
I used 1/2 lb. of garlic kielbasa, cut a thick piece, then cut the piece into 4ths, just use whole ring if you want more meat
1 (14.5 oz) can with juice crushed tomatoes
1 tablespoon hot sauce - I used Franks. Don't cut back on the hot sauce, this was just the perfect amount, it wasn't hot, just a little spicy. If you like more heat, just serve hot sauce at the table.
1 small 8 oz. can tomato sauce
1 cup water - next time I will use 1-1/8 cup water because my 8 oz. of tomato sauce didn't measure quite a full cup
1 heaping Tablespoon Chicken Better than Bouillon
salt to taste, I didn't add much salt, maybe 1/4 tsp, the bouillon is salty
pepper to taste
1 cup uncooked Instant Rice
Preheat oven to 350 °F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased 9x 12 casserole and bake uncovered for 45 minutes. She leaves it totally uncovered, I covered for 30 minutes, uncovered for 15 and it was perfect.
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