One-Pot Cajun Andouille Jambalaya

Ingredients

• 1 lb Cajun andouille links (pork or chicken)
• 1 tbsp vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, with their juice
• 2 cups long-grain white rice
• 3 cups chicken broth
• 2 tsp Cajun seasoning, plus more to taste
• 2 green onions, sliced

Directions

1. 1Heat the oil in a large Dutch oven over medium-high heat. Brown the whole andouille links for 10 to 12 minutes, turning, until cooked through to 160°F (71°C) for pork or 165°F (74°C) for chicken. Remove to a cutting board, let cool for a few minutes, then slice into 1/2 inch rounds.
2. 2In the same pot, cook the onion, bell pepper and celery for 5 minutes, scraping up the browned bits. Add the garlic and cook for 30 seconds.
3. 3Stir in the tomatoes, rice and Cajun seasoning. Cook for 1 minute, then pour in the broth and return the sliced sausage to the pot.
4. 4Bring to a boil, reduce the heat to low, cover, and simmer for 20 to 25 minutes without lifting the lid, until the rice is tender.
5. 5Rest off the heat for 5 minutes, fluff with a fork, and top with green onions.

Tip: Andouille is already smoked and seasoned, so taste before adding extra salt.