I had never used Andouille sausage before this recipe. I am so glad I tried it instead of the typical smoked sausage or kielbasa. This sausage has a wonderful texture and great smoky flavor with just a little kick from the back! The combination of that with the veggies and sauce was really good!
Creamy Cajun Rice and Sausage
By: Kecia’s Flavor Breakthrough!
November 11, 2013
1 cup uncooked whole grain brown rice
2 cups vegetable or chicken broth
4 slices chopped bacon
2 tbls Olive Oil
One sweet onion julienned
2 stalks celery chopped
1 green bell pepper diced
2 cloves garlic, minced
¼ cup dry red wine or Marsala
2 cups diced tomato
1 tbl fresh oregano
1 tbl fresh basil
1 tbl fresh thyme
1 tsp cayenne pepper or to taste
2 tsps paprika
Salt and pepper to taste
¾ cup cream
2 Andouille Sausages (can substitute Kielbasa or smoked sausage, even Italian)
Cook rice per directions on package using broth instead of water for more flavor.
In large skillet cook bacon over medium heat until it begins to crisp add olive oil, onion, celery and bell pepper (Bell pepper, onion and celery sometimes referred to as the trinity) cook until onion starts to become translucent.
Add garlic and cook an additional minute being careful not to burn. Deglaze skillet with wine, scraping bits off of bottom of pan add tomato, oregano, basil, thyme and cook until it becomes fragrant. Sprinkle in cayenne pepper, paprika and salt and pepper and stir until combined, add sausage and heat through.
Add cream to skillet and stir until it becomes hot, whisk in Parmesan cheese. Done!