Looking for a spicy and flavorful dish that will transport you straight to Louisiana? Look no further than this Cajun Rice Jambalaya with Andouille Sausage recipe! This dish is packed with bold flavors and hearty ingredients that will satisfy even the hungriest of appetites.
Ingredients:
- 1 pound Andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 1 cup uncooked white rice
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
To start, heat a large Dutch oven or pot over medium-high heat. Add the sliced Andouille sausage and cook until browned, about 5-8 minutes. Remove the sausage from the pot and set aside.
In the same pot, add the onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
Next, add the diced tomatoes (juice and all) and the chicken broth to the pot. Stir in the uncooked white rice, Cajun seasoning, dried thyme, paprika, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
Finally, stir in the browned Andouille sausage and chopped fresh parsley. Serve hot and enjoy!
