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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Reduce the heat by substituting your favorite smoked sausage for the andouille. Ingredients:
1 pound andouille sausage, cut into 1/4-inch-thick slices |
1 (10-oz.) package frozen vegetable seasoning blend |
1 (32-oz.) container low-sodium chicken broth |
1 (14.5-oz.) can fire-roasted diced tomatoes with garlic |
2 cups uncooked long-grain rice |
2 tablespoons chopped fresh parsley |
1 teaspoon cajun seasoning |
2 teaspoons worcestershire sauce |
1/8 teaspoon ground red pepper (optional) |
2 tablespoons thinly sliced green onions |
Directions:
1. Cook sausage in a large Dutch oven over medium-high heat, stirring frequently, 8 to 10 minutes or until browned. Remove sausage with a slotted spoon; drain on paper towels.
2. Add vegetable seasoning blend to hot drippings in Dutch oven, and sauté 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, and serve immediately.
3. Note: For testing purposes only, we used McKenzie's Seasoning Blend frozen vegetables and Hunt's Fire Roasted Diced Tomatoes With Garlic.
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