# What You Need:
→ Meats
01 - 10 oz smoked sausage (Andouille or kielbasa), sliced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 celery stalks, sliced
06 - 3 garlic cloves, minced
→ Grains
07 - 1 1/4 cups long-grain white rice, rinsed
→ Liquids
08 - 3 cups chicken broth (low sodium preferred)
09 - 1 can (14 oz) diced tomatoes, with juice
→ Spices & Seasonings
10 - 1 tbsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/4 tsp cayenne pepper (optional)
14 - Salt and freshly ground black pepper, to taste
→ Oils
15 - 2 tbsp olive oil
→ Garnish
16 - 2 tbsp fresh parsley, chopped
17 - 2 spring onions, sliced
# How To Make:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook until browned, approximately 4 minutes. Remove sausage with a slotted spoon and set aside.
02 - In the same pot, add onion, red and green bell peppers, and celery. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
03 - Add rinsed rice to the pot and sauté for 2 minutes, stirring frequently, until lightly toasted.
04 - Stir in Cajun seasoning, smoked paprika, dried thyme, optional cayenne pepper, diced tomatoes with juice, and chicken broth. Season with salt and freshly ground black pepper to taste.
05 - Return browned sausage to the pot. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until rice is tender and liquid mostly absorbed.
06 - Remove from heat and let stand, covered, for 5 minutes. Fluff rice with a fork.
07 - Top with chopped fresh parsley and sliced spring onions if desired before serving.
