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Summary
While not really a traditional cajun dish, this quick and easy recipe uses the spice of store-bought Andouille to make simple ingredients into a great dinner. Serve with corn bread, if desired.
Servings
4 servings
Prep Time
0 hours, 20 minutes
Cook Time
0 hours, 20 minutes
Ingredients
- 5 ounces andouille sausage
- 1 Tablespoon canola oil
- 1/2 red bell pepper, stemmed, seeded, and minced
- 1/2 yellow onion, minced
- 1 jalepeno, seeded and minced
- 2 celery stalks, minced
- 1 teaspoon fresh thyme, minced
- 1 cups canned whole peeled tomatoes, pureed
- 4 cups chicken stock
- 1/2 cup long-grain white rice
- 1/2 teaspoon apple cider vinegar
- Salt and black pepper
Instructions
- Cut three-quarters of the andouille in half lengthwise, and then slice into 1/4-inch-thick slices. Dice the other quarter. Pour the oil into a 4-quart saucepan and turn heat to medium-high. When oil shimmers, add all of the andouille. Cook, stirring occasionally, until it is browned, three to five minutes.
- Add the bell pepper, onion, jalapeno, celery, garlic, and thyme. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, about ten minutes.
- Add the tomatoes, stock, and rice. Bring to a boil over high heat, and then reduce heat to a simmer and cook until rice is plump, about 20 minutes. Turn off the heat, stir in the vinegar, and season to taste with salt and pepper.
