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Raindance Farm - Recipes
Raindance Jambalaya with Andouille Sausage
- 3 Tablespoons of olive oil
- 2 onions diced
- One red and one green pepper diced
- Four sticks of celery diced
- One chili pepper diced
- One cup of your favorite rice
- 6 cloves of minced garlic
- 14 oz. of Raindance Andouille sausage
- 1 tsp. paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp garlic salt
- 1 bay leaf
- 2 1/2 cups chicken, beef, or veal broth
- 1 tbs. tomato paste
- 1 (14.5 oz) can of diced tomatoes or 4 fresh diced tomatoes
Heat olive oil in a large Dutch oven or stew pot over medium heat. Add chopped onion, bell pepper, celery, and garlic. Slice sausage and add to vegetables and saute for 5 minutes. Add rice and spices and cook 2 minutes. Add broth, tomato paste and diced tomatoes and bring to a boil. Cover and reduce heat to simmer until rice is cooked. Remove bay leaf and serve. Add hot pepper sauce to taste. Yields four low fat servings.