Louisiana Jambalaya | Cruise Scoop

Ingredients

• 1 lb (454 g) andouille or smoked sausage, bias cut
• 2 med yellow onions, diced
• 1 med green bell pepper, diced
• 1 med red bell pepper, diced
• 6 stalks celery, diced
• 4 lg tomatoes, seeded and diced, or 3 8-oz (227-g) cans Rotel diced tomatoes
• 3 Tbsp (28 g) garlic, crushed
• 2 Tbsp (14 g) Cajun spices
• 2 tsp (8 g) crushed red pepper
• 1 Tbsp (15 ml) Worcestershire sauce
• Crystal Hot Sauce, to taste
• 4 C (946 ml) low-sodium chicken broth
• Salt to taste
• 2 C (421 g) uncooked white rice
• 6 green onions, chopped