Mild Jumbalaya

A very mild jumbalaya. Great for someone that enjoys jumbalaya without the heat. You can easily add your own spice to it.  This one does use a can of black beans.  I could use dry beans if I remember to soak them before hand.  This is one of my recipes I go to when I don't have much time in the evening.




Ingredients
1 pound breakfast sausage
4 medium tomatoes
4 stalks celery
4 carrots
1/2 onion
3 cloves garlic
1 cup rice (I use white, adjust cook times and water for your rice preference)
1 can black beans (drained and rinsed)
2 chicken buillion cubes
2 cups water

Directions
1. Crumble and cook sausage in large sauce pan.
2. While sausage cooks, cube celery, carrots, onion, and garlic. Set aside.
3. Cube tomatoes. Set aside.
4. When sausage is browned, drain excess oil.
5. Mix celery, carrots, onion, and garlic in with sausage. Stir over medium heat until onions are almost cooked.
6. Add in tomatoes, buillion, rice, and water.
7. Bring to a boil. Turn down, cover, and simmer for 15 minutes.
8. Stir every once in a while to prevent sticking.
9. After 15 minutes gently stir in black beans. Cover again and simmer for 5 more minutes.