1 Tbsp oil
1 onion, chopped
1 green pepper, chopped
1/2 cup chopped celery
3 cloves garlic, minced
2 cups water
14 oz can diced tomatoes, undrained
8 oz can tomato sauce
1/2 tsp dried Italian seasoning
1/4 tsp crushed red pepper flakes
1 cup uncooked long grain rice
15 oz can butter beans, rinsed and drained
15 oz can red beans, rinsed and drained
In a large skillet, heat oil over mdium heat. cook onion, green pepper, celery and garlic until tender, about 3-4 minutes, stirring frequently. Add water, tomatoes, tomato sauce, Italian seasoning, and red pepper.
Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes (or 35-40 minutes if using brown rice) until rice is tender, stirring frequently.
Add beans and cover. simmer 5-10 minutes longer or until well heated, stirring frequently.
To freeze, cool casserole in refrigerator and ladle into plastic freezer containers. Seal and freeze. To reheat, place frozen jambalaya in saucepan and heat over very low heat, breaking up and stirring frequently, until hot.