Creole Jambalaya

• 2 Tbsp Olive Oil
• 1 Small Yellow Onion
• 1 Stalk Celery
• 1/2 Medium Bell Pepper
• 1 1/2 tbsp Light Roux
• 2 Tbsp Light Brown Sugar
• 1 Can Rotel (Hot)
• 2 8 oz. Cans Tomato Sauce
• 2 1/2 cups Low Sodium Chicken Stock
• 1 Pound Smoked Cajun Meats
• Salt and Pepper to taste
• 2 1/2 Cups cooked Long grain Rice

1. Heat Olive Oil in pot over medium flame
2. Add Onion, Bell Pepper, and Celery. Cook until softened stirring occasionally. (4-6 Minutes)
3. Add Rotel to mixture. Cook for 4-6 minutes stirring occasionally.
4. Add Roux. Mix until roux is incorporated throughout mixture. (2-3 Minutes)
5. Add Tomato Sauce, Light Brown Sugar, and 1 cup of chicken stock. Allow to simmer for 90 minutes, stirring often. Add remaining chicken stock when needed as sauce cooks down.
6. Add Cajun Meats to mixture (sausage, Tasso, Chicken, Smoked Turkey) and allow to simmer in mixture for 1 hour.
7. Mix cooked rice with sauce mixture. Add salt and pepper to taste.
8. Enjoy!c

olive oil, onion, celery, bell pepper, light roux, brown sugar, tomato sauce, chicken, cajun, salt, rice

Taken from www.epicurious.com/recipes/member/views/creole-jambalaya-52913721 (may not work)