Spicy Creole Andouille Sausage and Rice

Ingredients:

• 1 pound ground Andouille sausage, or you can substitute the links sliced into 1/4-inch rounds

• 1 medium onion, finely chopped

• 2 cups of Chicken Stock (we make our own stocks to use in recipes)

• 1 green bell pepper, chopped

• 1 (14.5 ounce) can diced tomatoes, drained

• 3 cloves garlic, minced1 (14.5 ounce) can diced tomatoes, undrained

• 2 teaspoons smoked paprika

• 3 teaspoons creole seasoning (adjust to taste) We like to make our own creole seasoning.

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• Louisiana-style hot sauce, optional

Instructions:

1. Prepare the Onions and Sausage:

   • Heat a small amount of olive oil in a Dutch Oven or a large cast-iron skillet over medium-high heat.

   • Add the onions and cook about 4-5 minutes. We like out onions more caramelized so that is why we add them before we start to cook the sausage. If you don’t want your onions that way you can wait and add them when you add the peppers and garlic. Push the onions to the side of the Dutch oven and add the sausage to the center of the pan and cook for about 5 minutes.

2. Sauté the Vegetables:

   • In the same skillet, add the green bell pepper, minced garlic and seasonings.

3. Cook the Rice:

   • We like to add the uncooked rice to the skillet and cook for about a minute or so before we add the chicken broth and drained diced tomatoes. Cooking the rice for a few minutes before we add the broth and tomatoes allows the rice to absorb the liquid in the Dutch Oven from the sausage and vegetables.

   • If you are planning on having leftovers or eating it for lunch the next day, I would suggest cooking the rice separately with the chicken stock and keeping it separate from the rest of the dish. I feel like the rice expands and absorbs all the extra liquid and it could cause your leftovers to be dried out. 

4. Simmer:

   • Bring the mixture to a boil, then reduce the heat to low.

   • Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

5. Garnish and Serve:

   • Once the rice is fully cooked, remove the skillet from heat.

   • You can garnish with sliced green onions and chopped fresh parsley.

   • We live to serve ours with corn bread.

Enjoy: Serve the Spicy Creole Andouille Sausage and Rice Skillet hot and enjoy the rich, smoky, and spicy flavors.

Items Needed:

• Dutch oven or large cast iron skillet

• Cutting board

• Knife set

• Garlic press

• Measuring cups and spoons

Looking for other recipes with Andouille Sausage? Try these!

Easy Creole Jambalaya

Zucchini Boats with Andouille Sausage