Soul Food Easy Jambalaya by Chef Jes Thomas

1 (1-lb.) pkg. Beef Smoked Sausage, cut into 1/4-inch slices
1 medium onion, chopped
1 bell pepper, diced
3 cloves garlic, minced
2 cups chicken broth
1 (14.5-oz.) can tomatoes, diced, drained
1 cup converted rice
1 tbsp. Cajun or Creole seasoning

Place cut sausage in a hot pan and brown. Add vegetables and sauté for 5 minutes Add all other ingredients, mix well and bring to a boil. Lower heat, cover and simmer for 25 minutes until rice is cooked. Remove from heat and allow to sit for 5 minutes before fluffing with fork.

Presented by Chef Jes Thomas, Soul Food Personal Chef