Directions
Preheat your oven to 375°F (190°C).
In a medium saucepan, bring the chicken broth to a boil. Stir in the rice and return to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes.
Add the onion, bell pepper, celery, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir the diced tomatoes, Cajun seasoning, paprika, thyme, and cayenne pepper into the sausage and vegetable mixture. Season with salt and pepper to taste.
In a large casserole dish, combine the cooked rice with the sausage mixture. Mix well to combine.
Sprinkle the shredded Cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Variations & Tips
For a healthier twist, try using brown rice or quinoa.
Substitute smoked chicken or shrimp for the Andouille sausage.
For a vegetarian version, omit the sausage and add extra vegetables like mushrooms or zucchini.
Adjust the heat level by adding more or less cayenne pepper, or include chopped jalapeños for an extra kick.
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DOES ANYONE HERE ACTUALLY EAT STUFFED BELL PEPPERS
SAVORY TOMATO, FETA, AND BASIL PIE
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