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Nawleans Jumbalaya
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| 4 links | andouille sausage |
| 2 medium | yellow onions |
| 1 | green pepper |
| 1 | red pepper |
| 4 | garlic cloves |
| 4 T. | olive oil |
| 2 cans (14.5 oz. each) | diced tomatoes with green chiles |
| 2 cans (14.5 oz. each) | stewed tomatoes |
| 1 1/2 C. | water |
| 2 C. | long grain white rice |
In a Dutch Oven, sauté diced onions, peppers, garlic, and sausage.
After the sausage and veggies are tender, add the cans of tomatoes, water, and rice.
Bring to a boil, simmer for 20 to 25, covered and stirring occasionally, until the rice is fully cooked.
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