Blue Ribbon Smoked Sausage Jambalaya

1 pound Blue Ribbon smoked sausage. Links and Family Style are perfect for this recipe.

1 large onion

2 small red or green bell peppers

2 celery stalks

2 teaspoons vegetable oil

1 1/3 cups long-grain white rice

2 2/3 cups chicken broth

1/4 teaspoon cayenne or crushed red pepper

Salt and freshly ground black pepper

Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery. In a dry 2 to 2 1/2-quart heavy saucepan.

Brown sausage over moderately high heat, stirring frequently, Remove sausage from pan and set aside. Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened. Stir in rice, chicken broth, and cayenne (or red pepper) and bring to a boil. Cover pan and cook rice over low heat 15 minutes.

Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in sausage, scallions, and salt and pepper, to taste.

Serves Four