Jambalaya Wraps

Hello easy.

I needed you today.

And this family favorite from my kid sister Shawny couldn't be simpler.  I'll admit I was at first a little skeptical--I don't often cook with sausage--but this dish wowed everyone.   

Would you like to know the very best part?  You only use one pan for this one-dish-dinner, making clean up a cinch.  Amen. 

I love that it's one of those chop-up-whatever-you-want-and-toss-it-in-the-pan things, I never need to pull out the recipe.  Other seasonal veggies and chicken or shrimp would be lovely additions.  Simple is so so so nice some times, ain't it?

And the final selling point: the kielbasa and garlic season the whole dish for you, so its loaded with savory flavors and delightful sauteed veggies.

Make this.

Jambalaya Wraps  Recipe by Bliss From Scratch, inspired by Shawny Hunt | Printable Version 11/2 cup cooked rice 11/2 cup cabbage, chopped or shredded 1/2 large onion, chopped 1 cup mushrooms, chopped 2 garlic cloves, minced 1 large tomato, chopped 1 sausage link (14 oz) sliced, we prefer kielbasa Begin cooking the rice first so it will be ready when you've finished preparing the other ingredients. Chop the cabbage, onion, mushrooms and set aside.  Mince garlic and set aside. Slice sausage and brown in a large skillet over medium-high heat (there's no need to use any oil, the sausage will produce grease that will season the whole dish).  Add the minced garlic, cook for 1 minute, taking care to not let the garlic burn. Add the other chopped veggies and cooked rice to the skillet, cook until the veggies become translucent, about 6-8 minutes, stirring frequently. Just before serving stir in the chopped tomatoes and remove from heat.  Enjoy!