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1. Heat the vegetable oil in a large deep skillet over medium-high heat. Add the smoked sausage and cook for 4 to 5 minutes, stirring occasionally, until browned and the fat has rendered. Leave the rendered fat in the pan.
12 oz Smoked sausage (andouille or kielbasa), sliced into half-moons,
1 tbsp Vegetable oil
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2. Reduce heat to medium. Add the onion, celery and green bell pepper and cook for 5 minutes, stirring and scraping up the browned bits, until softened. Stir in the garlic, Cajun seasoning, smoked paprika, black pepper, cayenne pepper and dried thyme and cook for 30 seconds until fragrant.
1 piece Yellow onion, diced,
2 piece Celery stalks, diced,
1 piece Green bell pepper, diced,
3 clove Garlic cloves, minced,
2 tsp Cajun seasoning,
1 tsp Smoked paprika,
1 tsp Black pepper, freshly ground,
0.2 tsp Cayenne pepper,
0.5 tsp Dried thyme
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3. Add the yellow rice and stir for 1 minute to coat it in the spices and fat. Pour in the chicken broth, add the salt, and bring to a boil.
1.5 cup Long-grain yellow rice (seasoned with turmeric), uncooked,
2.8 cup Chicken broth,
0.5 tsp Salt
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4. Reduce heat to low, cover tightly, and simmer for 18 to 20 minutes, without lifting the lid, until the rice is tender and the liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
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5. Fluff the rice with a fork. Drizzle in the heavy cream and fold in most of the scallions, reserving a few for garnish. Return to low heat for 1 to 2 minutes, stirring gently, until the rice is creamy and heated through. Taste and adjust the salt and pepper.
1 tsp Black pepper, freshly ground,
0.5 cup Heavy cream,
4 piece Scallions, thinly sliced,
0.5 tsp Salt
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6. Serve hot, topped with the reserved scallions and a dash of hot sauce if desired.
4 piece Scallions, thinly sliced,
1 tsp Hot sauce (optional, to serve)
