Southern Living: Jambalaya

A little post-Thanksgiving Cajun dish, which we thoroughly enjoyed.
This came from Southern Living. As I was reading nearly every magazine in the doc's office recently, I came across this recipe and ripped the page out and put it in my purse. Passive-aggressive behavior for having to wait so long? Maybe. But it was sure tasty!

Makes 6 servings (we think closer to 8, but you be the judge)
Prep: 15 minutes; cook 35
Note: You can reduce the heat by substituting your favorite sausage for andouille

1 lb. andouille, cut into quarter-inch slices
1 10-oz. package frozen vegetable seasoning blend
1 32 oz. container chicken broth
1 14.5 oz. can fire-roasted diced tomatoes with garlic
2 c. uncooked long-grain rice
2 Tbsp. chopped fresh parsley
1 tsp. Cajun seasoning
2 tsp. Worcestershire sauce
one-eighth tsp. red pepper (optional)
2 Tbsp. thinly sliced green onions

Cook sausage in a large Dutch oven on Medium-high heat, stirring frequently, for 8-10 min. or until browned. Remove sausage with a slotted spoon. Drain on paper towels.
Add vegetable seasoning blend to hot drippings, and saute 3-5 minutes or until thoroughly heated. Add broth and next 5 ingredients, sausage, and if desired ground red pepper. Bring to a boil. Cover, reduce heat to low and cook 18-20 minutes or until rice is tender and liquid is absorbed. Top with green onions and serve immediately.