Ingredients:

  • 1 lb Andouille sausage, sliced into 1/2-inch rounds
  • 1.5 cups Long-grain white rice
  • 3 cups Low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 green onions, sliced
  • 1 tbsp vegetable oil

Instructions:

  1. Heat 1 tablespoon of oil in a 12-inch deep skillet over medium-high heat. Add the sliced sausage and sear until a mahogany-colored crust forms and fats are rendered.
  2. Add the diced onion, green bell pepper, and celery (the Holy Trinity) to the skillet. Sauté in the rendered sausage fat until the vegetables are softened and the onions are translucent.
  3. Stir in the minced garlic, Cajun seasoning, and smoked paprika. Cook for 1 minute until the spices bloom and become fragrant.
  4. Add the dry long-grain rice to the skillet. Stir constantly for 2 minutes to toast the grains and coat them in the seasoned oil to prevent mushiness.
  5. Pour in the chicken broth and the undrained diced tomatoes. Use a wooden spoon to scrape the bottom of the pan to release any browned bits (fond).
  6. Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 25 minutes until the rice is tender and liquid is fully absorbed.
  7. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with sliced green onions before serving.