Description
A hearty, spicy one‑pot dish combining flavorful Cajun sausage and rice—minimal cleanup and maximum taste.
Ingredients
Units
Scale
- 1 lb Andouille or smoked sausage, sliced
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup long‑grain rice (uncooked)
- 1 can (14 oz) diced tomatoes with juices
- 2 cups chicken broth
- 1 1/2 tsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 2 tbsp chopped green onions (for garnish)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add sausage; cook 4–5 min until browned. Transfer sausage to plate.
- Add onion, bell pepper, and celery; sauté 3–4 min until softened. Stir in garlic and cook 1 min.
- Stir in rice, Cajun seasoning, and smoked paprika; cook 1–2 min, stirring to toast rice.
- Add diced tomatoes and broth; bring to a boil.
- Return sausage to pot, reduce heat to low, cover and simmer 18–20 min until rice is tender and liquid absorbed.
- Remove pot from heat; let stand 5 min, then fluff rice with fork.
- Season with salt and pepper as needed. Garnish with green onions and parsley before serving.
Notes
- Adjust heat by using spicy or mild sausage and more or less Cajun seasoning.
- For gluten‑free, ensure Cajun seasoning and sausage contain no gluten ingredients.
- Add okra or corn halfway through for extra veg texture.
- Leftovers keep 3–4 days in fridge; reheat with splash of broth to re‑moisten.
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: 520
- Sugar: 4 g
- Sodium: 1020 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg