Ingredients
• 2 tablespoons vegetable oil
• 2 cups chopped yellow onions
• 1 cup chopped green peppers
• 1/2 cup chopped celery
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 pound andouille sausage cut lengthwise in half, then cut into 1/4 inch thick slices
• 4 bay leaves
• 2 cups canned tomatoes
• 1 tablespoon chopped garlic
• 2 cups long-grain rice
• 5 cups chicken broth
• 1/2 cup chopped green onions
• 2 cups chopped yellow onions
• 1 cup chopped green peppers
• 1/2 cup chopped celery
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 pound andouille sausage cut lengthwise in half, then cut into 1/4 inch thick slices
• 4 bay leaves
• 2 cups canned tomatoes
• 1 tablespoon chopped garlic
• 2 cups long-grain rice
• 5 cups chicken broth
• 1/2 cup chopped green onions
Directions
In a large Dutch oven, heat vegetable oil over medium heat.
Add the onions, bell peppers and celery and season it with salt & cayenne pepper. Cook, stirring. until the vegetables are wilted, about 5 minutes.
Add the sausage and cook, stirring, for 2 minutes.
Add the bay leaves, tomatoes & garlic and cook, stirring for 2 minutes.
Add the rice and cook, stirring, for 2 minutes, then add the chicken broth and bring to a boil.
Reduce heat to medium-low and cook until the rice is tender and most of the liquid is absorbed, 20-25 minutes.
Stir in the green onions, remove the bay leaves and serve hot.
Add the onions, bell peppers and celery and season it with salt & cayenne pepper. Cook, stirring. until the vegetables are wilted, about 5 minutes.
Add the sausage and cook, stirring, for 2 minutes.
Add the bay leaves, tomatoes & garlic and cook, stirring for 2 minutes.
Add the rice and cook, stirring, for 2 minutes, then add the chicken broth and bring to a boil.
Reduce heat to medium-low and cook until the rice is tender and most of the liquid is absorbed, 20-25 minutes.
Stir in the green onions, remove the bay leaves and serve hot.