Ingredients:

  • 340g Andouille sausage, sliced into 0.5 cm rounds
  • 150g yellow onion, finely diced
  • 150g green bell pepper, chopped
  • 100g celery, sliced
  • 3 cloves garlic, minced
  • 285g long grain white rice, rinsed
  • 650ml low sodium chicken broth
  • 411g fire roasted diced tomatoes, drained
  • 1 tbsp Cajun seasoning
  • 0.5 tsp smoked paprika
  • 2 tbsp vegetable oil
  • Green onions and fresh parsley for garnish

Instructions:

  1. Heat the oil in a large skillet over medium high heat and add the 340g of sliced Andouille. Cook 5 minutes until browned and crispy on the edges.
  2. Remove the sausage, leaving the fat. Add the onion, pepper, and celery. Cook 6 minutes until the onions are translucent and soft.
  3. Stir in the minced garlic and cook for 1 minute until you smell the sharp, toasted aroma.
  4. Add the 285g of rinsed rice to the pan. Stir for 2 minutes until the grains look slightly opaque and smell nutty.
  5. Pour in a splash of the chicken broth and scrape the bottom of the pan until all the brown bits are lifted.
  6. Add the remaining broth, drained tomatoes, Cajun seasoning, smoked paprika, and the browned sausage.
  7. Bring to a boil, then turn the heat to low and cover tightly. Cook 18 minutes without lifting the lid.
  8. Remove from heat and let it sit, covered, for 5 minutes. Wait until the steam finishes tenderizing the grains.
  9. Use a fork to gently fluff the rice. Garnish with green onions and parsley before serving.