Ingredients:

  • 12 oz Andouille sausage, sliced into 1/2-inch rounds
  • 1 tbsp neutral oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 cups long-grain white rice, rinsed
  • 2.5 cups low-sodium chicken broth
  • 14.5 oz fire-roasted diced tomatoes, drained
  • 1 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh parsley, chopped
  • 2 stalks green onions, sliced

Instructions:

  1. Heat 1 tbsp neutral oil in your skillet over medium high heat. Add the 12 oz of sliced andouille sausage. Cook for about 5 minutes until the edges are browned and the fat has rendered. Use a slotted spoon to move the sausage to a plate, leaving that flavorful oil in the pan.
  2. Lower the heat to medium. Toss in the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until the onions are translucent and the peppers have softened. Add the 3 cloves of minced garlic during the last 30 seconds so it doesn't burn.
  3. Add the 1.5 cups of rinsed rice to the pan with the vegetables. Stir constantly for 2 minutes until the grains look opaque and smell slightly nutty. This coating of oil is what keeps your sausage and rice skillet from becoming a sticky mess.
  4. Pour in the 2.5 cups chicken broth, drained fire roasted tomatoes, 1 tbsp Cajun seasoning, smoked paprika, and cayenne. Return the sausage and any juices to the pan. Bring everything to a boil, then immediately turn the heat to low. Cover tightly.
  5. Simmer for 18-20 minutes until the liquid is fully absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes. This resting period is when the steam redistributes, making the rice perfectly fluffy. Fluff with a fork, then fold in the parsley and green onions.