Cajun Hotdog Jambalaya

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 1 diced green bell pepper, and 2 minced garlic cloves. Cook until softened, about 5 minutes.

Add 1 pound of sliced Cajun-style hotdogs to the pot and cook until lightly browned, about 3 minutes.

Stir in 1 cup of long-grain rice, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper (optional, for extra heat), and 1/2 teaspoon of dried thyme. Cook for 1 minute, stirring constantly.

Pour in 2 1/2 cups of chicken broth and 1 (14.5 ounce) can of diced tomatoes, undrained. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.

Remove from heat and let stand for 5 minutes. Fluff with a fork and serve hot. Garnish with chopped fresh parsley, if desired.