Description
A fast, bold weeknight dinner featuring spicy Andouille sausage, tender rice, and a bright tomato base, all made in one pan for minimal cleanup.
Ingredients
Scale
- 450 g (1 lb) Andouille or smoked sausage, sliced 1.3 cm (1/2 in) thick
- 1 tbsp (15 ml) neutral oil (canola, vegetable)
- 1 medium onion, 150 g (1 cup) diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 stalks celery, 120 g (1 cup) diced
- 3 cloves garlic, minced (about 12 g)
- 200 g (1 cup) long-grain white rice, rinsed
- 400 g (14 oz) canned diced tomatoes with juices
- 500 ml (2 cups) low-sodium chicken stock
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tsp (4 g) Cajun seasoning
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar or juice of 1/2 lemon
- 2 tbsp (8 g) chopped parsley for garnish
Instructions
- Prep the ingredients: Slice the sausage, dice the onion, bell peppers, and celery, and rinse the rice.
- Brown the sausage: Heat oil in a skillet, add sausage, and brown for 3–4 minutes per side.
- Sauté the vegetables: Add onion, peppers, and celery, and cook until translucent. Then add garlic and deglaze with stock.
- Toast the rice and add seasonings: Stir in the rice and toast for 1–2 minutes, then add Worcestershire sauce, seasonings, and bay leaf.
- Add liquids and simmer: Pour in tomatoes and stock, bring to a boil, then cover and simmer until rice is tender.
- Finish and rest: Return the sausage to the pan, stir, add vinegar or lemon juice, and let rest before serving.
Notes
Feel free to substitute with brown rice or vegetarian options as noted in the recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 6g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg