Smoked Sausage Jambalaya

• 1 pound pork andouille sausage, sliced crosswise 1/3 inch thick
• 1 tablespoon vegetable oil
• 2 green bell peppers, finely chopped
• 2 celery ribs, finely chopped
• 1 medium onion, finely chopped
• 3 scallions, finely chopped
• 2 garlic cloves, finely chopped
• 2 1/2 cups long-grain white rice (1 pound)
• 1 (28-ounces) can diced tomatoes
• 3 1/2 cups water

1. Cook sausage in oil in a wide 6-to 8-quart heavy pot over medium-high heat, stirring occasionally, until golden-brown, about 5 minutes. Transfer to a bowl with a slotted spoon.
2. Cook peppers, celery, onion, scallions, garlic, and 1/2 teaspoon salt in fat remaining in pot, stirring occasionally, until golden-brown, 10 to 12 minutes. Stir in rice, sausage, tomatoes with their juice, water, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a rolling boil.
3. Reduce heat and cook at a bare simmer, covered tightly with lid, until rice is tender and water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork.

pork andouille sausage, vegetable oil, green bell peppers, celery, onion, scallions, garlic, longgrain white rice, tomatoes, water

Taken from www.epicurious.com/recipes/food/views/smoked-sausage-jambalaya-356042 (may not work)