Andouille and Holy Trinity Rice
Heavy on the smoked andouille sausage with a perfect ratio of bell pepper, celery, and onion.
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Ingredients
- 1 lb Smoked Andouille Sausage, sliced into rounds
- 1 cup Yellow Onion, finely diced
- 1 cup Green Bell Pepper, finely diced
- 1 cup Celery, finely diced
- 3 cloves Garlic, minced
- 2 cups Long-grain White Rice
- 4 cups Chicken Broth
- 1 tablespoon Cajun Seasoning
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Dried Thyme
- 1 piece Bay Leaf
- 1/4 cup Green Onions, sliced for garnish(optional)
Instructions
- 1
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Add the sliced andouille sausage and brown for 5-7 minutes until the fat renders and the edges are crispy.
- 3
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 4
Add the onion, bell pepper, and celery (the Holy Trinity) to the pot and sauté for 8 minutes until softened and translucent.
- 5
Stir in the garlic, Cajun seasoning, and dried thyme, cooking for 1 minute until fragrant.
- 6
Add the dry rice to the pot and stir for 2 minutes to toast the grains and coat them in the flavored oil.
- 7
Pour in the chicken broth, add the bay leaf, and return the browned sausage to the pot; bring to a boil.
- 8
Reduce heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is absorbed and rice is tender.
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