Simple Jambalaya with Pork Brats

Serving size: 4


1 package pork brats, chopped
2 yellow onions, chopped
1 green pepper, diced
3 cloves garlic, chopped
2 celery stalks
1 jar tomato puree
1 tablespoon thyme, chopped
1/3 cup cilantro, chopped
5 cups stock or water
2 cups of rice
Salt and pepper to taste
Cayenne pepper to taste
3 tablespoons oil


Brown the brats in a large, deep pot. Once browned on the outside remove them from the pot and set aside. Saute your onions, green pepper, garlic, and celery in the fat and cook until just softened. Season the veggies with salt, black pepper, and cayenne pepper. Return the meat to the pot and stir in the tomato puree. Add in the herbs and bring to a simmer. Add in the liquid, either stock or water, and bring to a boil. Pour in the oil and then the rice. Add a bit more salt and bring to a boil. Reduce the heat to a simmer and cook, uncovered until the liquid has absorbed. Once the rice has absorbed the liquid give the pot a stir, cover the pot, and cook over low flame for 45 minutes.