Cajun Sausage Rice

20 mins
Serves 1
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Directions

  1. 1Dice half an onion, one celery stalk, one green bell pepper, one quart of tomato and five Andouille sausage links.
  2. 2Dice half an onion, one celery stalk, one green bell pepper, one quart of tomato and five Andouille sausage links.
  3. 3Dice half an onion, one celery stalk, one green bell pepper, one quart of tomato and five Andouille sausage links.
  4. 4Cook the sausages until they are charred. Put them aside.
  5. 5Cook the sausages until they are charred. Put them aside.
  6. 6Cook the sausages until they are charred. Put them aside.
  7. 7In the same pan, add a tablespoon of fat and cook down your vegetables.
  8. 8In the same pan, add a tablespoon of fat and cook down your vegetables.
  9. 9In the same pan, add a tablespoon of fat and cook down your vegetables.
  10. 10Add 1 tsp chili powder, 1 tsp Cajun seasoning, 1 1/2 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder.
  11. 11Add 1 tsp chili powder, 1 tsp Cajun seasoning, 1 1/2 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder.
  12. 12Add 1 tsp chili powder, 1 tsp Cajun seasoning, 1 1/2 tsp salt, 1 tsp garlic powder, and 1 tsp onion powder.
  13. 13Add two cups of washed jasmine rice and mix well.
  14. 14Add two cups of washed jasmine rice and mix well.
  15. 15Add two cups of washed jasmine rice and mix well.
  16. 16Add in your diced tomatoes and sausage.
  17. 17Add in your diced tomatoes and sausage.
  18. 18Add in your diced tomatoes and sausage.
  19. 19Pour in three and a half cups of chicken stock.
  20. 20Pour in three and a half cups of chicken stock.
  21. 21Pour in three and a half cups of chicken stock.
  22. 22Drop the flame to low, cover and let it simmer.
  23. 23Drop the flame to low, cover and let it simmer.
  24. 24Drop the flame to low, cover and let it simmer.
  25. 25Once the liquid is absorbed and the rice is cooked, add a handful of chopped green onions and serve.
  26. 26Once the liquid is absorbed and the rice is cooked, add a handful of chopped green onions and serve.
  27. 27Once the liquid is absorbed and the rice is cooked, add a handful of chopped green onions and serve.

Ingredients

  • 0.5 unit onion
  • 0.5 unit onion
  • 0.5 unit onion
  • 1 unit celery stalk
  • 1 unit celery stalk
  • 1 unit celery stalk
  • 1 unit green bell pepper
  • 1 unit green bell pepper
  • 1 unit green bell pepper
  • 1 quart tomato
  • 1 quart tomato
  • 1 quart tomato
  • 5 unit Andouille sausage links
  • 5 unit Andouille sausage links
  • 5 unit Andouille sausage links
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Garlic powder
  • 1 tsp Chili powder
  • 1 tsp Chili powder
  • 1 tsp Chili powder
  • 1 tsp Cajun seasoning
  • 1 tsp Cajun seasoning
  • 1 tsp Cajun seasoning
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 1 tsp Paprika
  • 1 tsp Onion powder
  • 1 tsp Onion powder
  • 1 tsp Onion powder
  • 2 cups Jasmine rice
  • 2 cups Jasmine rice
  • 2 cups Jasmine rice
  • 3.5 cups Chicken stock
  • 3.5 cups Chicken stock
  • 3.5 cups Chicken stock
  • 1 handful green onions
  • 1 handful green onions
  • 1 handful green onions

Equipment

knifecutting boardfrying panmeasuring cupspatulaspoon