Sausage Jambalaya

Instructions:

1. In a pot, on the stove over medium high heat, combine : rice, bouillon, dry onion, dehydrated celery, dehydrated bell pepper, and water to boil rice. Bring to rolling boil.

2. Let boil for 5-10 mins, stirring every minute so there are no clumps.

3. After 5-10 minutes, there should still be plenty of water, stir one last time and turn the stove OFF.

4. Cover the pot of rice with the lid. Do not let any steam out. Let it continue to cook covered for 30 minutes.

5. While the rice is cooking, remove the outer plastic wrapping from the summer sausage.

6. Remove the additional brown liner, if it has one.

7. On a cutting board ,slice the sausage into 1/4" thick discs with a serrated knife. Once you have about (4) discs cut, turn them flat, and cut the discs into 4 quarters, pie shape.

8. Repeat this sausage cutting until you have cut all the necessary sausage.

9. In an medium pan, on the stove top over medium heat, add the olive oil and sausage chunks.

10. Let the sausage edges seer, stirring occasionally with a spatula.

11. Open the can of diced tomatoes. Do not drain the water from it.

12. Add the contents of the tomatoes to the sausage and continue to cook.

13. Add the creole seasonings, cayenne, paprika, and garlic powder to the tomato and sausage.

14. Once rice has finished cooking, all water should be absorbed into rice and rice should be light and fluffy.

15. Mix the sausage and tomato in with the seasoned rice. Mix well with a large spoon.

16. Serve warm in individual bowls.

17. Top with green onions and enjoy.