2 tsp vegetable oil
1 pound ground pork sausage (I used Bob Evans Zesty Pork Sausage)
12-14 ounces andouille sausage, diced
2 small bell peppers, diced
1 medium yellow onion, diced
2 large celery ribs, diced
3 large cloves garlic, minced or grated
2 ½ tsp Milford Spice Company’s Kenny’s East Texas Cajun
¼ tsp cayenne pepper
Kosher Salt & Ground Black Pepper
2 cups uncooked long-grain white rice about 13 oz
4 cups unsalted chicken broth
1 Bay Leaf
Optional for Garnish: sliced fresh green onions & parsley
In a Dutch oven or high-sided large skillet, heat the oil over medium-high heat. Add the pork sausage and cook, using a wooden spoon to stir and break the pork up into large crumbles. Cook the crumbled of pork until browned, and, using a large, slotted spoon, remove the sausage to a paper towel-lined plate and set aside.
Add the diced andouille sausage to the pan. Cook, undisturbed for 2 minutes. Stir and continue to cook, stirring occasionally, until the andouille is well caramelized about 2 additional minutes. Use a large, slotted spoon to remove the andouille sausage to a separate paper towel-lined plate and set aside.
Reduce the heat to medium and add the bell peppers, onion and celery. Cook, stirring occasionally, until the vegetables are softened, about 6-8 minutes. Add the garlic, Milford Spice Company’s Kenny’s East Texas Cajun and cayenne. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until fragrant, about 30 seconds to 1 minute.
Return the pork sausage to the pan. Add the rice, broth and bay leaf. Stir everything together, using the back of your spoon to gently scrape up any brown bits stuck to the bottom of the pan.
Bring the mixture to a boil over medium-high heat and then immediately reduce the heat to maintain a simmer. Cover the pan and simmer for 20 minutes, or until the rice is cooked and tender.
Remove the pan from the heat and let sit covered for 5 minutes. Remove the cover. Remove and discard bay leaf. Fluff the rice with a fork and stir in the andouille. Taste and adjust for seasoning with salt and pepper.
Garnish with green onions and parsley if you like.