Cajun Garlic Jambalaya

I love jambalaya and this garlic one is a big hit. I hope you like it also.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1  lb breakfast sausage (country style)
• 1 1⁄2 cups  diced smoked ham (to make tasso, pound) or 1 1⁄2 cups tasso (to make tasso, pound)
•  coarse black pepper, into large piece of ham before dicing
• 1⁄2 cup  chopped bell pepper
• 1  teaspoon  cajun seasoning
• 1  cup  chopped onion
• 1⁄2 cup  chopped garlic clove
• 2  chopped celery ribs
• 2  cups long grain rice
• 3  cups chicken broth or 3  cups  stock
• 1 (12 ounce) jar hot salsa or 1 (12 ounce) jar mild salsa
• 1⁄2 cup  chopped green onions with top
• 1⁄2 cup  chopped fresh parsley

Directions

1. Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.
2. Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
3. Add rice and stir until rice is mixed in and coated with sausage and vegetables.
4. Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
5. Add fresh chopped onions and parsley and fluff with a fork just before serving.
6. Serve with French bread and a garden salad.