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1. Heat the olive oil in a large, deep skillet with a lid over medium-high heat. Add the smoked andouille sausage and cook for 4 to 5 minutes, stirring occasionally, until well browned on both sides. Remove to a plate, leaving the rendered fat in the pan.
14 oz Smoked andouille sausage, sliced into 1/2-inch rounds,
1 tbsp Olive oil
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2. Reduce the heat to medium. Add the onion, green bell pepper and celery to the skillet and cook for 5 minutes, scraping up the browned bits, until softened. Stir in the garlic for 30 seconds until fragrant.
1 piece Yellow onion, diced,
1 piece Green bell pepper, diced,
2 piece Celery stalks, diced,
3 clove Garlic, minced
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3. Stir in the Cajun seasoning, smoked paprika, dried thyme and yellow rice, toasting for 1 minute so the rice and spices coat in the fat.
2 tsp Cajun seasoning,
1 tsp Smoked paprika,
0.5 tsp Dried thyme,
1.5 cup Yellow rice, uncooked
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4. Pour in the chicken broth and hot sauce, scraping the bottom of the pan. Return the sausage to the skillet and bring to a boil, then reduce the heat to low, cover tightly and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
14 oz Smoked andouille sausage, sliced into 1/2-inch rounds,
3 cup Chicken broth,
1 tsp Hot sauce
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5. Remove from the heat and let the skillet rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the seasoning, then top with the green onions and parsley before serving.
2 piece Green onions, sliced (garnish),
2 tbsp Fresh parsley, chopped (garnish)
