Directions
- 1Dice half an onion, one celery stalk, one green bell pepper, one quart of tomato and five Andouille sausage links.
- 2Cook the sausages until they are charred. Set aside.
- 3Add one tablespoon of fat to the pan, add the diced vegetables and cook.
- 4Add 1 tsp of chili powder, 1 tsp of Cajun seasoning, 1 1/2 tsp of salt, 1 tsp of garlic powder, 1 tsp of onion powder and mix well.
- 5Add two cups of washed jasmine rice and mix well.
- 6Add the diced tomatoes and the cooked sausage.
- 7Pour in three and a half cups of chicken stock.
- 8Reduce heat, cover and cook until done.
- 9Add a handful of chopped green onions.
Ingredients
- 0.5 unit onion
- 1 unit celery stalk
- 1 unit green bell pepper
- 1 quart tomato
- 5 unit Andouille sausage links
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp paprika
- 1 tsp cajun seasoning
- 1 tsp chili powder
- 1.5 tsp salt
- 2 cups jasmine rice
- 3.5 cups chicken stock
- 1 handful green onions
Equipment
knifecutting boardfrying panmeasuring cupspoon
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