Mar 25, 2013
This quick one-pot sausage and rice dish is an easy version of a New Orleans favourite. Andouille sausage is a spicy, smoked pork sausage used in Cajun cooking. If you can't find it, substitute kielbasa or cooked Italian sausage.
2 tbsp. olive oil, as needed
1 onion, diced
2 stalks celery, diced
1 small green pepper, diced
1 small red pepper diced
2 garlic cloves, minced
2 to 3 andouille sausages, sliced
2 to 3 sprigs thyme
2 bay leaves
2 tsp. Cajun seasoning, to taste
Coarse salt and freshly cracked black pepper, to taste
1 1/4 cup basmati rice, rinsed well in warm water
3/4 cup diced tomatoes
1 1/2 cups to 1 3/4 cups chicken stock
Handful chopped fresh parsley
Hot sauce, for serving
Heat Dutch oven or large saucepan over medium high heat. Add olive oil. When olive is hot, add onion, celery, peppers and garlic and cook, stirring frequently, until vegetables are soft and golden, about 3 to 5 minutes. Add sausages, thyme, bay leaves, Cajun seasoning, and salt and pepper. Stir to combine. Cook for 1 to 2 minutes.
Add rice. Let toast for 1 to 2 minutes. Add the tomatoes and chicken stock. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork. Stir in parsley. Serve with hot sauce, if desired.
Yield: 4 servings.