Update your settings

Ingredients: Base: 1 tablespoon olive oil 1 lb smoked sausage (such as andouille or kielbasa), sliced into 1/4-inch rounds 1 small onion (diced) 1 bell pepper (red or green, diced) 2 cloves garlic (minced) 1 stalk celery (optional, diced) Rice: 1 cup long-grain white rice (uncooked) 2 ½ cups low-sodium chicken broth or water 1 (14.5 oz) can diced tomatoes (with juice) 1 teaspoon Cajun seasoning (or more to taste) 1/2 teaspoon smoked paprika (optional for extra depth) 1/4 teaspoon dried thyme Salt and pepper to taste Dash of hot sauce (optional, for heat) Garnish: Sliced green onions Chopped fresh parsley Instructions: 🔪 Step 1: Sauté the Sausage and Veggies Heat olive oil in a large, deep skillet or sauté pan over medium heat. Add the sliced sausage and cook for 4–5 minutes, stirring occasionally, until browned and slightly crisp on the edges. Push the sausage to one side and add the onions, bell peppers, celery (if using), and garlic. Sauté the vegetables for 3–4 minutes until softened and aromatic. 🍚 Step 2: Add Rice and Liquids Stir in the uncooked rice and let it toast lightly for 1 minute, mixing it with the sausage and veggies. Add the chicken broth, diced tomatoes with juice, Cajun seasoning, thyme, paprika, salt, pepper, and a dash of hot sauce (if using). Stir well to combine everything evenly. 🔥 Step 3: Simmer Until Tender Bring the mixture to a gentle boil. Reduce the heat to low, cover the pan, and simmer for 20–25 minutes, or until the rice is fully cooked and the liquid has been absorbed. Stir occasionally near the end to prevent sticking. If the rice isn’t fully tender but the liquid is gone, add a splash more broth and continue to simmer.