Cajun Sausage Rice

Serves 1
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Directions

  1. 1Dice half an onion, one celery stalk, green bell peppers, one tomato, and five Andouille sausage links.
  2. 2Dice half an onion, one celery stalk, green bell peppers, one tomato, and five Andouille sausage links.
  3. 3Dice half an onion, one celery stalk, green bell peppers, one tomato, and five Andouille sausage links.
  4. 4Cook the sausage links in a pan until they have a charred color.
  5. 5Cook the sausage links in a pan until they have a charred color.
  6. 6Cook the sausage links in a pan until they have a charred color.
  7. 7Set the cooked sausage links aside.
  8. 8Set the cooked sausage links aside.
  9. 9Set the cooked sausage links aside.
  10. 10Add the diced vegetables (onion, celery, green bell peppers) to the pan and cook them down.
  11. 11Add the diced vegetables (onion, celery, green bell peppers) to the pan and cook them down.
  12. 12Add the diced vegetables (onion, celery, green bell peppers) to the pan and cook them down.
  13. 13Add one tablespoon of minced garlic to the vegetables.
  14. 14Add one tablespoon of minced garlic to the vegetables.
  15. 15Add one tablespoon of minced garlic to the vegetables.
  16. 16Add chili powder, Cajun seasoning, salt, paprika, garlic powder, and onion powder to the vegetables and toast down the spice blend.
  17. 17Add chili powder, Cajun seasoning, salt, paprika, garlic powder, and onion powder to the vegetables and toast down the spice blend.
  18. 18Add chili powder, Cajun seasoning, salt, paprika, garlic powder, and onion powder to the vegetables and toast down the spice blend.
  19. 19Add two cups of washed jasmine rice to the pan and mix well to soak up the flavor.
  20. 20Add two cups of washed jasmine rice to the pan and mix well to soak up the flavor.
  21. 21Add two cups of washed jasmine rice to the pan and mix well to soak up the flavor.
  22. 22Add the diced tomatoes and cooked sausage back into the pan.
  23. 23Add the diced tomatoes and cooked sausage back into the pan.
  24. 24Add the diced tomatoes and cooked sausage back into the pan.
  25. 25Pour in three and a half cups of chicken stock.
  26. 26Pour in three and a half cups of chicken stock.
  27. 27Pour in three and a half cups of chicken stock.
  28. 28Drop the flame to low and cover the pan to cook.
  29. 29Drop the flame to low and cover the pan to cook.
  30. 30Drop the flame to low and cover the pan to cook.
  31. 31Garnish with green onions before serving.
  32. 32Garnish with green onions before serving.
  33. 33Garnish with green onions before serving.

Ingredients

  • 0.5 Onion
  • 0.5 Onion
  • 0.5 Onion
  • 1 Celery stock
  • 1 Celery stock
  • 1 Celery stock
  • Green bell peppers
  • Green bell peppers
  • Green bell peppers
  • 1 Tomato
  • 1 Tomato
  • 1 Tomato
  • 5 Andouille sausage links
  • 5 Andouille sausage links
  • 5 Andouille sausage links
  • 1 Tbsp Minced garlic
  • 1 Tbsp Minced garlic
  • 1 Tbsp Minced garlic
  • 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 Garlic powder
  • 1 Tsp Garlic powder
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tsp Onion powder
  • 1 Tsp Onion powder
  • 2 cups Washed jasmine rice
  • 2 cups Washed jasmine rice
  • 2 cups Washed jasmine rice
  • 3.5 cups Chicken stock
  • 3.5 cups Chicken stock
  • 3.5 cups Chicken stock

Equipment

KnifeCutting boardPanSpoonStrainerLid