Ingredients:

  • 1 lb Andouille sausage, sliced into ¼-inch rounds
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups long-grain white rice, uncooked
  • 3 ½ cups low sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat until shimmering. Add the sliced Andouille sausage in a single layer and sauté for 5–7 minutes until the edges are mahogany-colored and crispy. Use a slotted spoon to remove the sausage to a plate, leaving the rendered fat in the pan.
  2. In the same skillet, sauté the diced onion, bell pepper, and celery for 4–5 minutes until soft and translucent. Stir in the minced garlic, Cajun seasoning, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Add the uncooked rice to the skillet and stir for 2 minutes to toast the grains in the fat.
  4. Pour in the diced tomatoes and chicken broth, scraping the bottom of the pan to release the browned bits. Return the browned sausage to the pan.
  5. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a tight lid and simmer for 18–20 minutes without lifting the lid. Once the liquid is absorbed and rice is tender, fluff with a fork and serve.