Jambalaya In a Jiffy


  • 2 tablespoons olive oil
  • 1onion, diced
  • 1green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 pound fully cooked kielbasa, cubed
  • 1 (28 ounce) can diced tomatoes with juice
  • ½ cup water
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 3 dashes hot sauce
  • 1 ½ cups orzo pasta
  • Directions

  • Step 1

    Heat olive oil in a large, deep skillet over medium heat; cook and stir onion and green bell pepper in the hot oil until tender, 5 to 8 minutes. Stir garlic into vegetables and cook until fragrant and softened, about 2 minutes.


  • Step 2

    Stir kielbasa sausage, tomatoes with juice, water, paprika, oregano, thyme, and hot sauce into onion mixture, bring to a boil, and stir in orzo. Reduce heat to low, cover, and simmer until orzo are tender, about 10 minutes.

  • Cook's Note:

    You may also want to brown the sausage before adding it to all the other ingredients. It is still excellent without browning first, though.

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