Cajun Andouille Rice
Pork
- 4
SERVES
Submitted by Jud Lee -Nolin RECC consumer-member
Ingredients
- 1 (12-oz) pkg andouille sausage
- 1 Tbsp olive oil
- 1 bell pepper, diced
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp cayenne pepper
- ⅛ tsp cracked black pepper
- 1 (15 oz) can fire roasted diced tomatoes
- 1 C long grain white rice
- 1 ½ C chicken broth
- 2 green onions, sliced
Directions
Slice sausage into half-inch thick pieces. Heat oil in deep skillet or Dutch oven, then sauté sausage over medium heat until well browned.
Once sausage is browned, add bell pepper to the skillet and continue to sauté about one minute more. Add spices and cook one minute. Add fire-roasted diced tomatoes (with juices), rice and chicken broth. Stir to combine, making sure to scrape up any browned bits from bottom of skillet.
Cover pan and increase heat to medium-high. Bring broth to full boil, then reduce heat to simmer. After 20 minutes, remove pan from heat and let it rest, with lid on, for an additional 5 minutes.
Remove lid and stir to redistribute the rice and sausage throughout. Top with sliced green onions and serve. Serves 4.
