Ingredients:

  • 1 lb Andouille sausage, sliced into 1/4-inch rounds
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 2 tbsp unsalted butter

Instructions:

  1. Heat the skillet over medium-high heat and add 1 tbsp of butter.
  2. Add the sliced Andouille sausage in a single layer. Sear without stirring for 3-4 minutes until the edges are mahogany-colored and crisp, then flip and sear the other side.
  3. Remove sausage from the pan and set aside on a plate, leaving the rendered fat in the skillet.
  4. If the pan looks dry, add the remaining tbsp of butter. Toss in the onion, bell pepper, and celery. Sauté for 5 minutes until the onions are translucent.
  5. Stir in the minced garlic and Cajun seasoning. Toast for 60 seconds until fragrant.
  6. Pour in the uncooked rice. Stir constantly for 2 minutes, ensuring every grain is coated in the spiced fat and looks slightly translucent.
  7. Pour in the chicken broth, stir to combine, and simmer covered until the liquid is absorbed and rice is tender.