Joann'S Jambalaya

• 1 pound andouille sausage, cut into 1/4-inch-thick slices
• 1 (10-oz.) package frozen vegetable seasoning blend
• 1 (32-oz.) container low-sodium chicken broth
• 1 (14.5-oz.) can fire-roasted diced tomatoes with garlic
• 2 cups uncooked long-grain rice
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Cajun seasoning
• 2 teaspoons Worcestershire sauce
• 1/8 teaspoon ground red pepper (optional)
• 2 tablespoons thinly sliced green onions

1. Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.
2. Add vegetable seasoning blend to hot drippings in Dutch oven, and saute 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, and serve immediately.
3. Note: For testing purposes only, we used McKenzie's Seasoning Blend frozen vegetables and Hunt's Fire Roasted Diced Tomatoes With Garlic.

sausage, blend, chicken broth, tomatoes, longgrain rice, parsley, cajun seasoning, worcestershire sauce, ground red pepper, green onions

Taken from www.myrecipes.com/recipe/joanns-jambalaya (may not work)