Ingredients:

  • 1 pound (450 g) andouille sausage, sliced
  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon (15 g) Cajun seasoning
  • 1 can (14.5 oz or 411 g) diced tomatoes, undrained
  • 1 cup (200 g) long-grain white rice
  • 2 cups (480 ml) chicken broth or stock
  • Salt and pepper, to taste
  • Chopped green onions, for garnish

Instructions:

  1. In a large skillet or Dutch oven over medium heat, add the olive oil.
  2. Add the sliced andouille sausage. Sauté until browned, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add onion, green bell pepper, and red bell pepper. Sauté until onions are translucent, about 3-5 minutes.
  4. Stir in the minced garlic and Cajun seasoning; cook for an additional 1-2 minutes until fragrant.
  5. Return the sausage to the skillet, then add the diced tomatoes and their juices. Stir to combine.
  6. Add the rice and chicken broth. Season with salt and pepper to taste. Bring to a boil.
  7. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and has absorbed the liquid.
  8. Once cooked, fluff the rice with a fork and garnish with chopped green onions before serving.