# Ingredient List:
→ Meats
01 - 12 ounces smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
→ Grains
07 - 1 1/4 cups long-grain white rice, rinsed
→ Liquids
08 - 3 cups low sodium chicken broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 2 teaspoons Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon dried thyme
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon cayenne pepper (optional)
15 - Salt, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - 2 spring onions, sliced (optional)
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
02 - Add sliced sausage and cook for 3 to 4 minutes, stirring occasionally, until evenly browned. Remove and set aside.
03 - Add diced onion, red and green bell peppers, and celery to the pot. Sauté for 4 to 5 minutes until softened.
04 - Stir in minced garlic and cook for 30 seconds until fragrant.
05 - Add rinsed rice, Cajun seasoning, smoked paprika, dried thyme, black pepper, and cayenne pepper if using. Stir thoroughly to coat rice in spices.
06 - Pour in chicken broth and bring mixture to a gentle boil.
07 - Return browned sausage to pot, stir, then reduce heat to low. Cover and simmer for 18 to 20 minutes until rice is tender and liquid absorbed.
08 - Remove from heat and let stand, covered, for 5 minutes.
09 - Fluff rice with a fork, garnish with chopped parsley and sliced spring onions if desired, and serve hot.
