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1. Heat the vegetable oil in a large, deep skillet with a lid over medium-high heat. Add the smoked sausage and cook, stirring occasionally, for 4 to 5 minutes until deeply browned on both sides. Leave the rendered fat in the pan.
14 oz Smoked sausage (andouille or kielbasa), sliced into 1/2-inch rounds,
1 tbsp Vegetable oil
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2. Add the yellow onion, green bell pepper, and celery to the skillet, scraping up the browned bits. Sauté for 4 to 5 minutes until softened, then stir in the garlic and cook 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, thyme, and salt, then add the yellow rice. Toast the rice for 1 minute, stirring to coat it in the spices and fat.
2 tsp Cajun seasoning,
0.5 tsp Smoked paprika,
0.5 tsp Dried thyme,
1.5 cup Yellow rice (dry, long-grain, seasoned with turmeric),
0.5 tsp Salt
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4. Pour in the chicken broth and hot sauce and stir well, scraping the bottom of the pan. Bring to a boil, then reduce the 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.
3 cup Chicken broth,
1 tsp Hot sauce
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5. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, adjust the seasoning with more hot sauce or salt if needed, and top with the green onions before serving.
1 tsp Hot sauce,
2 piece Green onions, sliced (garnish),
0.5 tsp Salt
